Quick post today as I’m trying to get a few things wrapped up for wild card weekend.

Just a few thoughts:

  • Having a conversation with one of my fantasy leagues about Steelers center Maurkice Pouncey sitting out this weekend’s game in Denver. Happy with the decision, because if the Steelers are going to get any further than Denver, they’re going to need him healthy. (Heck, I’d sit Ben at this point to heal.)
  • There has been this swing in sentiment for the Lions going into New Orleans and surprising the Saints with the upset. Doubtful in my mind, mostly because an undisciplined Detroit squad — generally the case with the 2011 Lions — will give up too many yards on penalties in a repeat of their earlier match against the Saints. If the Lions do pull off the upset, there is still LSU football in New Orleans on Monday. Seems like a pretty nice consolation game, if you ask me.
  • You know those giant jars of jelly beans they have at carnivals and if you guess the right number of beans in the jar you get a prize? I would have a better idea of how many jelly beans would be in that jar than I would be able to you what is going to happen in the Bengals-Texans game. Frankly, it’s the one game that doesn’t fill me with dread this weekend.
  • Falcons over the Giants, but that might be just my wishful thinking and years of being a Michael Turner owner in fantasy football. (Also, I stand by my earlier assertion that Eli Manning looks like a blue Great Gazoo, especially when he’s upset. If someone could Photoshop that for me, I’d be most appreciative.)

Roasted Rosemary Almonds

A few seeds and nuts go along way to filling out any Super Bowl spread, and these savory rosemary almonds are incredibly addicting. Not a fan of almonds? Many people use this same blend and method on cashews.

You will need:

8-10 ounces raw almonds, either blanched or unblanched (about two cups)
3-4 tablespoons of butter
2 sprigs of fresh rosemary, about two tablespoons chopped
sea salt and freshly ground pepper

Red pepper flakes, cayenne pepper, paprika maybe added to taste if you prefer a spicier snack.

If you prefer to make these vegan, you can use olive oil in place of butter.

Preheat the oven to 350º.

Melt the butter.

Remove the rosemary leaves from the stem and chop as finely as possible.

On a lined baking sheet, toss together the almonds, butter, rosemary and about a teaspoon of salt and half a teaspoon of ground pepper.

Bake for 10 minutes at 350º and give the almonds a good stir.

Bake for 10-15 more minutes. The almonds should turn a nice golden brown.

There will be be a fair amount of butter left on the pan and letting the almonds cool in little pools of butter creates messy problems later on. So with a spatula or a slotted spoon, move the almonds to a clean piece a parchment paper or foil and allow to cool.

This is also a good time to taste one of the almonds and decide if you want to add more salt, pepper or any other spices you might be putting on your seeds. (Almonds are not really nuts, but are seeds. Did you know that? I didn’t know that until recently.)

Cool almonds.

Roasted almonds can be made a few days ahead of time and stored in an air-tight container until game day.

Don’t forget to send your recipes for Super Bowl Guacamole Week, deadline is Monday.

Your 360-interactive-all-media-guide for the Football Foodie and the 28 Days of Super Bowl recipes can be found here, so you can follow along on Facebook, Pinterest and our own new glorious galleries that can be found at the top of this very post!

Roasted Rosemary Almonds: 28 Days of Super Bowl Recipes
Print
Recipe type: snack
Author: sarah @ sarahsprague.com
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4-6
Savory almonds (or cashews!) sing when roasted with rosemary.
Ingredients
  • 8-10 ounces raw almonds, either blanched or unblanched (about two cups)
  • 3-4 tablespoons of butter
  • 2 sprigs of fresh rosemary, about two tablespoons chopped
  • sea salt and freshly ground pepper
  • Red pepper flakes, cayenne pepper, paprika maybe added to taste if you prefer a spicier snack.
  • If you prefer to make this recipe vegan, olive oil can be used in place of butter.
Instructions
  1. Preheat the oven to 350º.
  2. Melt the butter.
  3. Remove the rosemary leaves from the stem and chop as finely as possible.
  4. On a lined baking sheet, toss together the almonds, butter, rosemary and about a teaspoon of salt and half a teaspoon of ground pepper.
  5. Bake for 10 minutes at 350º and give the almonds a good stir.
  6. Bake for 10-15 more minutes. The almonds should turn a nice golden brown.
  7. There will be be a fair amount of butter left on the pan and letting the almonds cool in little pools of butter creates messy problems later on. So with a spatula or a slotted spoon, move the almonds to a clean piece a parchment paper or foil and allow to cool.
  8. This is also a good time to taste one of the almonds and decide if you want to add more salt, pepper or any other spices you might be putting on your seeds. (Almonds are not really nuts, but are seeds. Did you know that? I didn’t know that until recently.)
  9. Cool almonds.
Notes

Roasted almonds can be made a few days ahead of time and stored in an air-tight container until game day.

 

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2 Responses to Roasted Rosemary Almonds: 28 Days of Super Bowl Recipes

  1. Caryn says:

    A couple of things: my almonds weren’t blanched so it was hard for me to see the golden brown color, and some of them got too toasty. However, that didn’t stop half of my office for snarfing them down. So if you go with unblanched, watch them carefully.

    I also used a full 16oz of almonds – when i dumped them on the cookie sheet there seemed like there was a lot of butter, so I dumped more in. They all got a super-good coating but I feel like they are less rosemary-y than I would have liked. I will probably double the rosemary next time, since the 16 oz bags are the most economical for me. I also added more salt (but i like a salty almond).

    But, huge hit at home and accidentally at the office!

    • sarah sprague says:

      Nice. I buy my nuts from a place at the Farmer’s Market here in LA, so I’m lucky to be able to buy nuts and seeds in quarter pound increments. A pound of almonds is certainly a lot of almonds!

      Thanks for the tips!

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