Roasted Rosemary & Thyme Almonds

Roasted Rosemary & Thyme Almonds

Do you say "Amonds" (sounds like Am-ends) or Almonds (Al-monds)? Old-time farmers are more likely to say "Amonds." Some have said they are Almonds on the tree and Amonds on the ground. "That's what happens when you shake the 'L' out of them", they say. No wonder, roughly 2 billion pounds of Almonds are shaken from the trees in California each year.

There are folks that have tried to get to the root of the matter, why do some say it so differently? Well, the University of California have set out to discover, created a survey and published the results. Read all about it here. Both pronunciations are considered correct according to the Merriam-Webster Dictionary

Either way, Almonds are wonderful to eat. And once you roast and season them up, you may not be able to stop eating them. Prepare these as a treat for yourself or gift them to friends, and ask them how they say Almonds.


 4 cups of Almonds, raw (Organic Almonds, or Biodynamic Almonds)

 4 Tbsp Maple Syrup

 4 tsp Extra Virgin Olive Oil

 2 Tbsp fresh Rosemary, finely chopped

 1/2 tsp Cumin, Chili Powder, Coriander, Himalayan Pink Salt

 1/4 tsp Thyme, Paprika



  1. Preheat your oven to 325° F and prepare a baking tray with parchment paper.
  2. Combine and stir together Maple Syrup, Oil and all spices.
  3. Add the Almonds to the seasoning, and stir to coat fully.
  4. Pull out the coated Almonds and spread them on parchment and bake for 20 min, checking and remixing in the middle.
  5. Pull out the Almonds and let cool for half an hour. They are still roasting until they are cool.
  6. Once cool, store them in an airtight container for 3 weeks.
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