Buttonwood Farm Winery's Roasted and Herbed Almonds

This versatile recipe is fun for experimentation! Try different kinds of herbs on these toasted almonds to see how they pair with different Buttonwood wines.



Servings: variable

Cook Time: 40 minutes

Pair With: Can be made to pair with any wine; pair noted version with the Buttonwood Farm Winery & Vineyard Cab Franc.

Source: Recipe courtesy Seyburn Zorthian of Buttonwood Farm Winery & Vineyard; photo by Tama Takahashi.


Whole raw almonds
Almond or olive oil
Buttonwood Mediterranean Blend or other herb mixture
Cumin powder


Spread whole raw almonds on a baking sheet and place in a 400-degree preheated oven. Turn the oven off and check the almonds in 30 minutes. To determine if roasted enough, take one out and let it cool before tasting. The almond should be crisp and slightly toasted-tasting.  Let the almonds cool before tossing with the following mixture to taste: almond or olive oil, dried herbs such as Buttonwood Mediterranean Blend or other savory herb(s), cumin powder, salt.


Chef's Notes:

Editor's note: I made the version in the photo with 2 cups almonds. After 20 minutes baking, I coated them with olive oil spray, sprinkled them liberally with cumin and more sparingly with salt and paprika. After baking another 10 minutes, I sprayed them lightly with olive oil again and rolled them in Mediterranean herbs: lavender, marjoram, oregano, rosemary, basil, savory and thyme.


Recipe Courtesy Of

Buttonwood Farm Winery & Vineyard

Long before grapevines were planted on the hilltop at Buttonwood Farm Winery & Vineyard, it was home to horses, goats, and chickens; trees bearing fruit, nuts, and olives; and gardens filled with vegetables, herbs, and flowers.