How To Make Roasted Almonds With Crispy Herbs | Tasting Table Rec

Fried herbs make this snack fragrant and festive

Few things remind me of the holidays as much as roasted nuts and hearty herbs like rosemary and sage. This simple snack pairs both of those elements together: First, you fry the herbs in olive oil until they're nice and crisp, then you toss the roasted almonds with the infused herb oil to coat them in flavor.

After seasoning it all with a good amount of salt, some cayenne pepper and crushed cumin seeds, you have a fragrant, crunchy, savory snack that you'll want to serve well beyond the holiday season.

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Recipe from the Tasting Table Test Kitchen

Roasted Almonds With Crispy Herbs
5 from 34 ratings
After seasoning these roasted nuts, you have a fragrant, crunchy, savory snack that you'll want to serve well beyond the holiday season. Get the recipe.
Prep Time
Cook Time
Total time: 20 minutes
  • ¼ cup extra-virgin olive oil
  • 20 large sage leaves
  • 4 sprigs rosemary, leaves removed and reserved
  • 1 pound raw skin-on almonds
  • 1 teaspoon whole cumin seeds, toasted and crushed
  • Kosher salt and cayenne, to taste
  1. Preheat the oven to 400°. Pour the olive oil into a 2-quart saucepan over medium-high heat. When the oil is hot, fry the sage until crisp, 20 to 30 seconds. Remove using a slotted spoon and transfer to a paper towel-lined plate. Season the sage with salt; set aside. Repeat the steps with the rosemary leaves. Reserve the frying oil.
  2. Place the almonds on a parchment-lined sheet tray and roast until the almonds are fragrant, about 10 minutes. Remove the almonds from the oven and immediately toss with 2 tablespoons of the reserved frying olive oil, then season with the cumin, salt and cayenne. Add the fried herbs to the nuts and toss together. Let everything cool before serving.
Calories per Serving 322
Total Fat 28.5 g
Saturated Fat 2.7 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 11.8 g
Dietary Fiber 7.0 g
Total Sugars 2.0 g
Sodium 129.0 mg
Protein 10.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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