Welcome to Day #6 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. Whether you are a Broncos fan or a Seahawks fan , we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25. Today is our final day of #AppetizerWeek. We hope you have enjoyed it as much as we have! Should we make it an annual event? I think so!
Rosemary and Sea Salt Roasted Almonds
I’m addicted to almonds and I don’t care who knows it. I eat them raw, make my own almond “milk” and I love (I do mean love) roasted almonds. The crunch and the flavor are something that I could enjoy all day and every day if that were good for me. These rosemary and sea salt roasted almonds are one of my favorite snacks/appetizers to serve all year round.
Last summer during a big family dinner, one of my sisters was saying how much they “loved” a food that we were eating.
My brother quickly interjected,”You might want to be careful about what you say you love to eat or it’s going to be the theme of every birthday and special occasion that we have for you! That would be like me saying that I love almonds and every birthday, every cake and every dinner that I’m at will be covered in everything almond,” and for the last part he mimicked a high pitched voice, “We know how much you love almonds!“
He was being funny and pointing out something that my family does. Once we know you like something, it becomes your own special “thing”. Because we care and our intentions are good. He is right though. We are totally like that. Now every time I make something almond themed the kiddos mimic Uncle Daniel. It still makes me laugh to think about that.
To accompany the almonds today, I have fresh rosemary from my garden. Rosemary is my favorite herb so it seemed fitting to include it in this recipe. The fragrance of rosemary reminds me of a Christmas tree and the piney flavor is hard for me to resist. If you really really like rosemary, you can add the chopped rosemary in the recipe. If you are on the fence about it, just roast it with the sprigs and the flavor will be much more subtle.
For unexpected guests or for game day, you can roast these up in very little time and with very few ingredients. I like to serve them warm, but you can always cool yours down completely if that is what you prefer.
How much do you love almonds?
Visit all the other Appetizer Week participants for more dishes for the Big Game:
- Onion Blossom by Cravings of a Lunatic
- Thai Chicken Wings by Kiss My Smoke
- Buffalo Chicken Dip by Frugal Antics of a Harried Homemaker
- Kickin’ Meatballs by Yours and Mine Are Ours
- Vegan Creamy Spinach Dip by Je Suis Alimentageuse
- Salsa Cheesecake by Organized Island
- Jalapeno Cheddar Bites by Rants From My Crazy Kitchen
- Parmesan and Dill Snack Crackers by From Gate to Plate
- Game Day Guacamole by Flavor Mosaic
- Buffalo Spiced Popcorn by Wonky Wonderful
- Smoked Salmon Bites by Dizzy Busy and Hungry
- Queso Stuffed Padron Peppers over Romesco by The Little Ferraro Kitchen
- Hoisin Beef and Scallion Rolls by Karen’s Kitchen Stories
- Smoked Salmon Potato Stacks by Food Lust People Love
- Party Pinwheels by My Catholic Kitchen
- Parmesan Asparagus Phylo Spears by Makobi Scribe
- Black Bean Hummus by Home Cooking Memories
- Mini Beef Wellingtonsby Clarks Condensed
- PB & J Wings by Cooking In Stilettos
- Creamy Cilantro Lime Dip by Mom’s Test Kitchen
- Rosemary and Sea Salt Roasted Almonds by Try Anything Once Culinary
Today’s giveaway is absolutely amazing. It is a huge cookbook giveaway, one winner takes ALL. We would like to thank Healthy Slow Cooking, Scarletta Bakes, Quarry Spoon and Fair Winds Press. We appreciate all our sponsors and folks who helped put together this fabulous giveaway. This giveaway is open to U.S. residents only. Sorry to all our Canuck and International friends.
List of cookbooks up for grabs for #AppetizerWeek, one winner takes ALL:
Vegan Slow Cooking for Two or Just For You by Kathy Hester
The Great Vegan Bean Book by Kathy Hester
The Vegan Slow Cooker by Kathy Hester
The New Southwest: Classic Flavors with a Modern Twist by Meagan Micozzi
Easy as Pie Pops: Small on Size and Huge on Flavor and Fun by Andrea Smetona
Bake and Destroy: Good Food for Bad Vegans by Natalie Slater
Vegan Food Gifts by Joni Marie Newman
Whole Grain Vegan Baking by Celine Steen
Great Gluten-Free Vegan Eats From Around the World by Allyson Kramer
The Flavorful Kitchen Cookbook by Molly Krause
500 Paleo Recipes by Dana Carpenter
Paleo Sweets and Treats by Heather Connell
Fire in my Belly by Kevin Gillespie
Latin American Street Food by Sandra Gutierrez
Eat your Vegetables by Joe Yonan
Cooking Slow by Andy Schloss
***Disclaimer: This giveaway is being provided by sponsors. #AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***
- 1 pound of raw almonds
- ½ tsp. salt, or more if you prefer
- ½ tsp. freshly ground pepper, or more if you prefer
- 2½ tsp. onion powder
- 1 tsp. garlic powder
- 1 tbsp. finely chopped rosemary
- two sprigs of rosemary
- 2 tbsp. olive oil
- Preheat your oven to 350 degrees F.
- In a small bowl combine salt, pepper, onion powder, garlic powder and chopped rosemary.
- In a medium sized bowl, add almonds, spices and olive oil. Mix together until thoroughly combined.
- Lay seasoned almonds on a baking sheet with sprigs of rosemary.
- Bake for 5 minutes, then mix almonds using a spatula taking care to fold in the sprigs of rosemary.
- Bake for another 5 minutes and mix again. Repeat two more times to equal 20 minutes total roasting time. You can roast for additional 5 minute time segments if you want your almonds even more crunchy. Baking time may vary slightly for everyone.
- Allow to cool before serving.
Looking for more appetizers?