Looking for a little culinary inspiration for your upcoming Super Bowl shin-dig? You’re in the right place!
We’ll be featuring several party-worthy recipe ideas snagged from books co-authored by our Recipe Rehab colleague, Kit Broihier, MS, RD. We’re sure at least a couple will appeal to you! Today’s featured recipe, from The Big Book of Low Carb (Chronicle Books, 2005) is called Entertaining Almonds.
Slightly spicy, with an unexpected twist of lemon, these almonds are a great match for drinks. Their flavor is improved by a day of aging, so prepare them the day before your party and then cross one thing off your “to do” list.
2 cups raw whole almonds
2 tablespoons olive oil
¼ teaspoon cayenne pepper
¼ teaspoon paprika
Pinch of ground black pepper
1 teaspoon kosher salt
1 ½ teaspoons lemon zest
Preheat the oven to 300° F. Spread the almonds on a baking sheet and bake for 15 minutes, until lightly toasted.
Meanwhile, in a medium mixing bowl, using a rubber spatula, stir together the olive oil, cayenne, paprika, and black pepper until combined. When the almonds are done, remove them from the oven, leaving the oven on, and add them to the bowl with the spiced oil; stir, thoroughly coating them with the mixture. Return the almonds to the baking sheet, spread them in a single layer, and bake for an additional 5 minutes.
Return the almonds to the mixing bowl and let cool for 10 minutes, stirring once or twice. Sprinkle the salt over the almonds and stir with a spatula. Let cool completely, then toss with the lemon zest. Store in a covered container until ready to serve.