Marcona Almonds

These cocktail almonds from New Orleans chef Martha Wiggins get plenty of heat from crushed red pepper.

  • Total Time:
  • Servings: Makes 3 cups
  • Time(Other): plus cooling
KEY: Cocktail Party, Holidays & Occasions, Christmas, Snack, Healthy, Make Ahead, Vegetarian, Staff Favorite

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  • 2 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 1 teaspoon crushed red pepper
  • 3 cups roasted marcona almonds
  • Kosher salt
  • Black pepper
  • 1 tablespoon minced chives

How to make this recipe

  1. In a large skillet, melt the butter. Add the garlic and crushed red pepper and cook over moderate heat, stirring, until the garlic is softened, about 2 minutes. Add the almonds and cook, stirring occasionally, until coated and hot, about 2 minutes. Season with salt and pepper. Let cool completely; stir in the chives.

Make Ahead

The almonds can be stored at room temperature overnight; stir in the chives before serving.

Contributed By Photo © John Kernick Published December 2015

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1050640 recipes/chile-toasted-marcona-almonds 2015-11-12 Martha Wiggins cocktail-party|holiday-occasions|christmas|snack|healthy|make-ahead|vegetarian| december-2015 recipes,chile-toasted-marcona-almonds 1050640