Heat the oven to 325 °F. Line a rimmed baking sheet with parchment paper.
In a large bowl, toss the almonds with the olive oil, rosemary, garlic powder, salt, and pepper until evenly coated.
Spread the almonds in a single layer on the prepared baking sheet.
Bake for 15 minutes, stirring once at the 8-minute mark, until fragrant and lightly golden.
Cool on the sheet for 10 minutes, so they crisp as they cool, then taste and add a pinch more salt if needed. Store in an airtight container for up to 2 weeks.
