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