Garlic and Hot Pepper Toasted Almonds
(NC)—Developed for the Almond Board of California by Trish Magwood, author of James Beard award winning cookbook ‘dish entertains’, and TV host of ‘party dish’
An old summer friend Gigi had me cater her wedding on an island in Georgian Bay a million years ago. It was so memorable. Gigi and her mom had different table cloths for groups to sit on the rocks in lieu of tables. Each guest was given a tin of these yummy snacks and I have been making them ever since.
1 tablespoon (15 mL) olive oil
1 tablespoon (15 mL) unsalted butter
2 teaspoons (10 mL) minced garlic
1/4 teaspoon (1 mL) dried red pepper flakes
2 cups (500 mL) whole almonds
salt to taste
In a large fry pan, heat oil and butter together over medium heat until foamy.
Add garlic and red pepper flakes and heat for 30 seconds.
Add almonds, stirring constantly until coated and lightly toasted, about 5 minutes.
Season with salt. Cool and store in an airtight container.
Kitchen notes: These are great as a host gift or holiday gift in an old mason jar with nice ribbon, or try them as a low fuss pre–dinner snack.
Nutritional analysis per serving:
Calories: 257 kcals
Total Fat: 23 g
Saturated Fat: 3 g
Monounsaturated Fat: 14 g
Polyunsaturated Fat: 5.5 g
Protein: 8.5 g
Carbohydrates: 8 g
Fibre: 4.5 g
Cholesterol: 4 mg
Sodium: 1 mg
Calcium: 104 mg
Magnesium: 110 mg
Potassium: 288 mg
Vitamin E: 10 mg