Football season has arrived! My husband has been counting down the days, and it could not come fast enough, let me assure you.
Back in college, I was much more of a football enthusiast than I am now. I don’t really know what happened to change my attitude towards the sport. I suspect it’s that my husband overloaded me with ESPN, FOX, and BYU TV once we were married, and I just lost my taste for it somewhere along the way.
Don’t get me wrong. There’s still a lot that I love about football season.
I love singing the BYU fight song.
And I love wearing my BYU gear on game days.
I love falling asleep on my husband’s lap with a game on in the background.
I love friends gathering together for a big game.
I love dressing my daughter in little cheer leading outfits.
And I love that she can sing the BYU fight song right along with us.
But most of all… I love the food.
Tacquitos and wings. Pizzas and hot dogs. Diet Dr. Pepper. And hot chocolate, when the cool nights come.
Those are all of my favorite at home game day foods. But back in my college days, when I actually went to the games, my very favorite game day food had to be warm, sugared almonds.
And when Kernel Seasons
contacted me about incorporating their popcorn seasonings into a dessert recipe, lots of ideas crossed my mind– but this one stuck and I couldn’t wait to try it out.
I simply substituted the popcorn seasoning for the cinnamon in a cinnamon sugared almonds recipe, and it worked beautifully. I used Milk Chocolate Caramel, but they offer lots of different sweet flavors (like caramel, apple cinnamon, and chocolate marshmallow), and I imagine all of them would work just as well.
1 cup sugar
3 cups raw almonds
1/2 tbsp. cinnamon or Kernel Seasons popcorn seasoning
1/4 cup water
- In a large skillet combine the sugar, popcorn seasonings (or cinnamon) and water.
- Add the almonds and stir constantly with a spoon over medium heat, coating the almonds with the syrupy mixture.
- Keep stirring until the sugar crystallizes (this takes about 8-10 minutes). Don't stop stirring!
- Remove the pan from heat and scoop the almonds onto wax or parchment paper.
- Let the cinnamon almonds cool before serving (although I like them best warm).