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Honey & Rosemary Almonds

Roasted, spiced, and sugared nuts are a fun option for a charcuterie or cheese board, an appetizer spread, or afternoon munchies. These Honey & Rosemary Almonds are no exception - sweet honey, savory rosemary... it’s hard to stop at just one.

Course Appetizer, Snack
Cuisine American
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 8
Calories 230 kcal
Author Liz


  • 1 Tbs. extra virgin olive oil
  • 1 Tbs. minced fresh rosemary
  • 1 clove garlic minced
  • 1/4 tsp. kosher salt
  • 2 c. roasted, unsalted whole almonds
  • 1 Tbs. honey


  1. Preheat oven to 200F. Line a baking sheet with parchment paper and set aside.

  2. In a medium skillet or saucepan set over medium heat, add olive oil and rosemary. Sauté for 2 minutes, stirring constantly. Add garlic and sauté for another 30 seconds, until garlic becomes fragrant. Add salt and almonds, stirring to combine. Finally, add honey and stir so that honey evenly coats almonds.

  3. Spread almonds in a single layer on prepared baking sheet. Bake in preheated oven for 15-20 minutes before removing baking sheet from oven.

  4. Allow almonds to cool on baking sheet. Serve almonds slightly warm, or at room temperature.

Recipe Notes

  • I used unsalted, roasted almonds in this recipe. If you choose to use raw almonds, roast on a parchment-lined baking sheet at 300F for 15 minutes, stirring halfway through, before proceeding with this recipe.
  • This recipe makes 2 cups of almonds, or 8-1/4 c. servings.