Gluten-Free Rosemary Marcona Almonds
By the Gluten Free Recipes team ·
These fragrant Marcona almonds are toasted to a perfect crisp, infused with the aromatic essence of fresh rosemary and a hint of sweetness. They offer a delightful crunch with a savory, herbaceous finish, making them an irresistible gluten-free snack.
At a glance: This easy snacks recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 6 ingredients — including marcona almonds, olive oil, fresh rosemary — and walks through 5 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Rosemary Marcona Almonds: When preparing this snacks recipe, exercise caution with all packaged ingredients, especially spices and sweeteners, to ensure they are certified gluten-free. Even trace amounts of gluten can be problematic for those with celiac disease or gluten sensitivity In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Rosemary Marcona Almonds: This recipe is naturally gluten-free, relying on whole ingredients. Always ensure any packaged seasonings or sweeteners used are certified gluten-free to avoid cross-contamination from gluten-containing grains.
Ingredients
- 1 cup Marcona almonds
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp honey or maple syrup
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup. Ensure your Marcona almonds are ready to go for the next step.
- 2
In a medium bowl, combine the Marcona almonds, olive oil, finely chopped fresh rosemary, honey or maple syrup, salt, and black pepper. Toss everything together thoroughly for about 1-2 minutes until the almonds are evenly coated with the oil and seasonings, releasing their fragrant aroma.
- 3
Spread the seasoned Marcona almonds in a single layer on the prepared baking sheet. This ensures they roast evenly and develop a delightful crispness without steaming.
- 4
Bake for 15-20 minutes, stirring halfway through, until the almonds are lightly golden brown and fragrant. Listen for a gentle toasting sound and watch for the edges to become slightly darker, indicating they are perfectly roasted.
- 5
Remove the baking sheet from the oven and let the rosemary Marcona almonds cool completely on the sheet for about 10-15 minutes. They will become wonderfully crisp as they cool. Once cooled, serve immediately or store in an airtight container at room temperature for up to 5 days.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Honey is sweeter than sugar — if substituting, use 3/4 cup honey per 1 cup sugar and reduce liquid by 1/4 cup.
- Grade B (now labeled 'Grade A Dark') maple syrup has the most intense flavor for cooking.
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