Ingredients
- 3 tablespoons oil (peanut oil or canola oil)
- 1 1/2 teaspoons dried crushed red pepper
- 1 teaspoon pepper
- 1 pound almonds (whole with skin)
- Kosher salt
How to Make
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Step 1: Heat oil in a skillet over medium heat. Stir in crushed red pepper flakes and black pepper. Stir in almonds, stirring to coat with oil/pepper mixture. Cook until almonds begin to darken and mixture is fragrant, stirring frequently (8-10 minutes). Transfer mixture to a rimmed baking sheet; sprinkle with the salt and allow to cool completely.
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Step 2: ****These can be made 2 days ahead, stored in an air-tight container at room temperature.
We hope you enjoy this recipe!
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