Created by ellie on December 4, 2014
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.
Step 2: ****These can be made 2 days ahead, stored in an air-tight container at room temperature.