Kief-Roasted Almonds

Rosemary, Garlic, Kief and Sage Roasted Almonds

Infused with kief, these crunchy flavor explosions taste as good as they smell while roasting in your oven. Normally when cooking with cannabis, if the infused ingredient is incorporated into other ingredients like flour and sugar, a buffer effect occurs in which the inside of cookies or brownies or cakes or what-have-you never reaches the same level of heat as the interior of the oven, so baking with already-decarbed material is the go-to procedure.

This recipe was an experiment in decarboxylating kief as the almonds roast. As the kief is on the outside, it is exposed to the heat directly. Worked beautifully for me the three times I’ve made these so far. Let me know how it goes for you!

Rosemary, Garlic, Kief and Sage Roasted Almonds

Recipe by Jo O’Boyle Course: SnacksCuisine: Vegan, SnacksDifficulty: Easy


3 Tbsp each
Prep time


Cooking time


Total time



Cannabis-infused Rosemary Garlic and Sage Roasted Almonds


  • 3 cups raw almonds

  • 4 tablespoons extra-virgin olive oil

  • 1 tablespoon sea salt (season to taste)

  • 1 teaspoon cayenne pepper

  • 2 g of kief or dry sift hash

  • 3 tablespoons or 1/4 cup fresh rosemary

  • 3-6 cloves of garlic, minced

  • 3 tablespoons or 1/4 cup fresh sage


  • Pre-heat oven to 240°F, using an oven thermometer to keep an eye on the heat.
  • In a bowl, mix the almonds with the oil, sea salt, cayenne and kief.
  • Chop the fresh rosemary sprig, garlic, and sage finely, then add everything to the almonds. Stir well to evenly coat.
  • Spread seasoned almonds onto a cookie sheet and bake for 35-40 minutes, stirring and rotating the tray halfway. Enjoy!


  • I highly recommend making a separate, un-infused batch of these to enjoy as the first batch kicks in, you won’t regret it. Remember to mark which is which clearly!

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