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Recipe: Italian Spiced Almonds


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italian almonds, seasoned almonds
For a unique and healthy snack, enjoy these Italian seasoned almonds.

This recipe is particularly good with almonds, but feel free to substitute any nut you like. A delicious, healthy snack.


  • 1/2 cup almonds
  • 1/2 tsp olive oil or other fat of choice
  • 2 tsp fresh rosemary leaves, minced
  • 1/2 tsp minced or pressed garlic (about 2 medium sized cloves of garlic)
  • 1/4 tsp onion powder
  • 1/2 tsp dried Italian seasoning
  • 1/8 tsp salt


  1. Place the almonds in a bowl and mix with the 1/2 tsp oil.
  2. In a small bowl, mix the rosemary, garlic, onion powder, Italian seasoning, and salt.
  3. Coat the almonds with the spice mixture and toss to coat evenly.
  4. Spread almonds in a single layer on a baking sheet and cook for 20 minutes at 250 F.


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  1. The USDA passed legislation in 2007 that states that all almonds sold retail in the U.S. must be pasteurized. Has this changed ?

  2. I make an almost identical recipe. Cannot. Stop. Eating.

    Next time I will try soaking them before beginning the recipe. Is it okay to leave the finished almonds out in a covered dish, or will they begin to mold?

    • If you mean after the cooking or dehydrating, no problem.

      After my almonds are done dehydrating I usually store them in a jar, lid on, on the counter. Sometimes I put them in the fridge if they aren’t being eaten quickly.

  3. An even healthier version would be to dehydrate them keeping all the enzymes by not over heating them.

    They look like they have been soaked which would be the better way of doing it.

    Soak almonds for 12 hours, rinse well and I like to let my almonds dry a bit. Then continue with the recipe.

    Putting them in a dehydrator at 115 degrees keeps the enzymes alive rather than the heat of 250 degrees killing them.