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These cocktail almonds from New Orleans chef Martha Wiggins get plenty of heat from crushed red pepper. Slideshow: More Bar Snack Recipes 

Martha Wiggins
December 2015

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Credit: © John Kernick

Recipe Summary

total:
15 mins
Yield:
Makes 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

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

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