Parmesan and Rosemary Almonds

This recipe was originally posted in 2010. The pictures were updated November of 2013.

Rosemary Parmesan Almonds |

I’m bringing back an oldie from the archives. This was one of the first recipes I ever posted on the blog and chances are most of you haven’t seen it. The photo doesn’t do them any sort of justice and it’s a recipe I make often this time of year. They’re the perfect nibble to put out with cocktails and a nice alternative to often too heavy appetizers this time of year. Enjoy!!

Parmesan Rosemary Almonds |

Let me warn you, these are addictive. I first made these while catering for a big event during the Sundance Film Festival. It was late night, ultra crowded and people were hungry. We passed multiple appetizers but it was so packed that it was hard to navigate the crowds with trays in hand. The same few people hovered by the kitchen door ate everything before we could pass the apps around. I’m glad I had the foresight to make a little something to put at each of the bars. These are the perfect nibble for a cocktail party and I love to put these out when I’m having people over. You can grab a handful and keep mingling. I’ve made these so many times and they are always a hit.

Parmesan Rosemary Almonds

While the perfect party snack, they are also great for an anytime snack! I’ll keep a bowl by my computer or fill a small tupperware to keep in my purse or car for when I’m out and about.With all the snow falling here, I thought these would be perfect to take to the mountain. I always like to have a little something in my pocket for an extra boost of energy when I’m snowboarding. These are great because they don’t freeze (huge!), they are lightweight, and a awesome source of protein. So whether you put a bowl out for guests before Thanksgiving dinner or in your pocket before you hit the slopes, I promise these won’t disappoint!


Parmesan and Rosemary Almonds


Rosemary, parmesan and fennel seed make these savory nuts addictive. They’re the perfect cocktail snack.


  • 1 tablespoon chopped fresh rosemary leaves
  • 2 teaspoons kosher salt
  • 1/2 teaspoon fennel pollen or fennel seed, crushed
  • 1/4 teaspoon ground black pepper
  • 2 egg whites
  • 1/2 cup finely grated parmesan cheese
  • 3 cups whole raw almonds


  1. Heat oven to 300F degrees.
  2. Line a baking sheet with tinfoil and spray with cooking spray.
  3. In a large bowl, whisk egg whites until foamy. Add spices and parmesan; stir to combine.
  4. Add the nuts and toss to coat thoroughly. Spread almonds into a single layer on the baking prepared sheet.
  5. Bake nuts for 30-40 minutes, stirring every 15 minutes. Remove from oven and cool completely before storing nuts in an airtight container.
  6. Nuts will last up to two weeks.