Toasted Rosemary Marcona Almonds

Fresh rosemary commingles with tangy lemon zest and smoked paprika to give these almonds a ton of flavor. If you can’t find Marcona, regular raw almonds work well, too.

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Prep Time
5 min
Cook Time
15 min
20 min


  • 1 tbsp loosely packed fresh rosemary leaves
  • 1 tsp lemon zest
  • 3/4 tsp coarse sea salt
  • 1/4 tsp smoked paprika
  • 1 1/2 cups unseasoned blanched Marcona almonds (8 oz)
  • 2 1/2 tbsp extra-virgin olive oil (TRY: Castillo de Canena Picual Biodynamic Extra-Virgin Olive Oil)


1. Preheat oven to 325°F. On a cutting board, combine rosemary, lemon zest and salt; chop until rosemary is in tiny pieces. Transfer to a small bowl. Stir in paprika.

2. In a medium bowl, combine almonds and oil. Sprinkle with salt mixture; toss to coat. Spread on a parchment-lined baking sheet. Roast, stirring every 5 minutes and watching carefully in the last 5 minutes to prevent burning, until lightly browned, 10 to 15 minutes. Let cool 5 minutes. Serve warm.

MAKE AHEAD: Cool completely. Store in an airtight container up to 5 days. Reheat on a baking sheet in a 300°F oven for 5 minutes.

Nutrition Information

  • Serving Size 3 tbsp
  • Calories 190
  • Carbohydrate Content 5 g
  • Cholesterol Content 0 mg
  • Fat Content 18 g
  • Fiber Content 2 g
  • Protein Content 5 g
  • Saturated Fat Content 2 g
  • Sodium Content 148 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 12 g
  • Polyunsaturated Fat Content 4 g