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rosemary roasted almonds

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  • Author: The Clever Carrot
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 2 cups


  • 2 c. skin-on whole almonds
  • 1 egg white
  • 1 tbsp. roughly chopped rosemary
  • 2 tsp. brown sugar
  • 1 tsp. Kosher salt
  • 1/2 tsp. paprika
  • pinch of cayenne (optional)


  • flaky sea salt*
  • rosemary sprigs

* I use Maldon flaky sea salt

** These nuts are lightly sweetened. Add more brown sugar if you prefer.


  1. Preheat your oven to 325 F. Line a rimmed baking sheet with parchment paper.
  2. Add the almonds to a large bowl.
  3. In another bowl, whisk the egg white until frothy. Add the rosemary, brown sugar, salt, paprika, and cayenne (if using). Mix thoroughly until the sugar is dissolved.
  4. Pour the mixture over the almonds and toss well to combine.
  5. Spread the almonds out onto the prepared baking sheet in one single layer.
  6. Bake for about 20 minutes, stirring once or twice to break up the pieces. The nuts are ready when all of the moisture has evaporated.
  7. Remove from the oven and sprinkle with flaky sea salt.
  8. Cool before serving for maximum crunch.
  9. Store in an air-tight container with rosemary sprigs.