These cocktail almonds from New Orleans chef Martha Wiggins get plenty of heat from crushed red pepper.
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2 tablespoons unsalted butter
1 tablespoon minced garlic
1 teaspoon crushed red pepper
3 cups roasted marcona almonds
1 tablespoon minced chives
How to Make It
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.
The almonds can be stored at room temperature overnight; stir in the chives before serving.
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