| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
Snacks |
12 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
tb |
Butter |
| 1 |
tb |
Minced garlic |
| 1/2 |
ts |
Hot-pepper flakes |
| 3 |
c |
Whole blanched almonds |
|
|
Salt — to taste |
INSTRUCTIONS
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. Season with salt. Drain nuts on paper
towels and let cool. Serve cool, but not cold.
Makes 3 cups.
Recipe By : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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