Ingredients Nuts + Seeds Chile-Toasted Marcona Almonds Be the first to rate & review! These cocktail almonds from New Orleans chef Martha Wiggins get plenty of heat from crushed red pepper. Slideshow: More Bar Snack Recipes By Martha Wiggins Updated on December 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 15 mins Yield: 3 cups Ingredients 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 Directions 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. Rate it Print