Chile-Toasted Marcona Almonds

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

Chile-Toasted Marcona Almonds
Photo: © John Kernick
Total Time:
15 mins
3 cups


  • 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


  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.

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