Prep 2 mins
Cook 5 mins
These are great as a host gift or holiday gift in an clean mason jar with nice ribbon, or try them as a low fuss pre-dinner snack. Developed for the Almond Board of California by Trish Magwood, author of James Beard award winning cookbook ‘dish entertains’,
- In a large fry pan, heat oil and butter together over medium heat until foamy.
- Add garlic and red pepper flakes and heat for 30 seconds.
- Add almonds, stirring constantly until coated and lightly toasted, about 5 minutes.
- Season with salt. Cool and store in an airtight container.
These are good, 4 1/2 stars. With a cold here I wanted DD (toddler) and I to have something to munch while we were making a healthy lunch and we need everything to keep this cold at bay. I used unrefined extra virgin olive oil but since it is unrefined it smoked a bit and I turned the heat down. I made these in my cast iron frying pan finding the same issue breezermom did with the garlic not staying on the almonds. Instead of red pepper flakes I used cayenne pepper powder, sea salt, and the rest of the ingredients. Made for Veggie Swap 38 ~ September ~
I really loved these! So full of flavor, although I'd like a bit more heat.....easily rectified! I did find that my garlic tended to stick together instead of sticking to the nuts, so I sprinkled a bit of garlic salt instead of regular salt on the nuts while they were cooling. I'll be back to take a pic....in the middle of a tropical storm, and the outdoors is just not really photographic right now. :)