Garlic and Hot Pepper Toasted Almonds
-
8 servings
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.”
Ingredients
-
-
1 tbsp(15 mL) olive oil
-
1 tbsp(15 mL) unsalted butter
-
2 tsp(10 mL) minced garlic
-
¼ tsp(1 mL) dried red pepper flakes
-
2 cups(500 mL) whole almonds
-
salt to taste
-
Instructions
-
-
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.
-
Notes
Note
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.
Per serving, ¼ cup (28 g):
- calories: 257 kcals,
- fibre: 4.5 g,
- total fat: 23 g,
- cholesterol: 4 mg,
- saturated fat: 3 g,
- sodium: 1 mg,
- monounsaturated fat: 14 g,
- calcium: 104 mg,
- polyunsaturated fat: 5.5 g,
- magnesium: 110 mg,
- protein: 8.5 g,
- potassium: 288 mg,
- carbohydrates: 8 g,
- vitamin E: 10 mg*.
*Total alpha tocopherol equivalents