Brined and Roasted Rosemary-Chile Almonds

This Brined and Roasted Rosemary-Chile Almonds recipe is perfect to make as a party snack! [gluten free, dairy free, vegetarian, vegan]

These. Almonds. Are. Bomb. The original recipe appeared in the October 2014 issue of Bon Appétit Magazine, and that month I made them for a party I was hosting. Everyone absolutely loved them! One guest even said he’d pay for nuts like these. Quite the compliment for a home cook!

Since they were such a hit, I decided to make them again when attending a 2015 New Year’s Eve party. Once again they were well-received, so even though I didn’t develop this recipe myself, I wanted to share how to find the recipe so you can make them too!

These Brined and Roasted Rosemary-Chile Almonds would be perfect in mason jars for a hostess gift or holiday gift with a lovely bow tied around the jar. They’re so incredibly crunchy, salty, and savory that it’s hard to stop eating them! You fry rosemary leaves at the end to toss with the roasted almonds, and that takes these to over-the-top addicting.

Brined and Roasted Rosemary-Chile Almonds are the perfect crunchy, salty snack for a party or they're perfect packaged up in a mason jar as a hostess gift or holiday gift! [gluten free, dairy free, vegan, vegetarian]

Find the recipe for these Brined and Roasted Rosemary-Chile Almonds at Plan ahead for these—the recipe requires 24 hours of brining time, before 45-55 minutes of roasting in the oven. None of this is difficult at all, it just requires a little bit of planning.

One thing I noticed, and a friend who made these also noticed, is that you should pay close attention around 35 minutes of roasting. Nuts burn very easily, so make sure to watch them like a hawk and stir them often. Some of mine burned the first time I made these, but they were so delicious, we just kept eating them anyway!

An additional tip for making this recipe: the directions call for removing the rosemary leaves from the stems before frying them. When I first made these I found that it was difficult to fish them out of the oil that way. This time, I left the rosemary stems in tact, and removed the leaves after frying. It worked like a charm!

These nuts will definitely be a go-to for me during the winter, especially around holiday time. It’s such an easy recipe that results in a delicious, crunchy snack. They certainly help to satisfy that constant craving I have for chips!

The recipe for these Brined and Roasted Rosemary-Chile Almonds can be found at

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