These peppery toasted almonds can be prepared up to two weeks ahead and stored in an airtight container.
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon minced garlic
1/2 teaspoon dried hot red pepper flakes
3 cups whole blanched almonds
Coarse sea salt
In a large skillet over moderate heat, heat olive oil and butter. When butter foams, add garlic and stir until fragrant. Add pepper flakes and stir an additional 15 seconds. Add almonds and stir continuously until nuts are well coated and lightly toasted. Add salt to taste. Drain nuts on paper towels and let cool. Serve at room temperature.
Makes 3 cups or 12 servings.
Per serving (per 1/4 cup): 282 calories; 24.3 g fat (3.3 g saturated fat; 78 percent calories from fat); 7.7 g carbohydrates; 5 mg cholesterol; 87 mg sodium; 8.4 g protein; 4.9 g fiber