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Rosemary and chilli roasted almonds recipe

Rosemary and chilli roasted almonds recipe

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These quick and easy yet rather special roasted almonds are coated in a herby spice mix with crushed chillies and rosemary. Perfect as a tasty snack or crunchy salad topper. See method

  • Serves 6 as a snack
  • Takes 20 mins
  • 220 calories / serving
  • Vegetarian
  • Gluten-free


  • 1 tbsp finely chopped rosemary leaves
  • ½ tbsp light brown soft sugar
  • a pinch of dried crushed chillies
  • a pinch of salt
  • 1 tsp butter
  • ½ tbsp extra-virgin olive oil
  • 200g almonds

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    2g 10%
  • Sugars

    2g 3%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 2.8g Protein 8.5g Fibre 4.3g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss together the rosemary, sugar, chillies and salt.
  2. Stir together with the butter and olive oil. Spread the almonds on a baking sheet and bake for 8 mins.
  3. Remove, toss in the spice mix until the butter has melted and the nuts are evenly coated. Return to the tray and bake for 8 mins. Serve warm or at room temperature.

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