Garlic and Hot Pepper Toasted Almonds

READY IN: 7mins
Recipe by Annacia

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’,

Top Review by UmmBinat

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 ~

Ingredients Nutrition

Directions

  1. In a large fry pan, heat oil and butter together over medium heat until foamy.
  2. Add garlic and red pepper flakes and heat for 30 seconds.
  3. Add almonds, stirring constantly until coated and lightly toasted, about 5 minutes.
  4. Season with salt. Cool and store in an airtight container.

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