- 1/4 Cup olive oil
- 1 Tablespoon Minced garlic
- 1/2 Teaspoon Ground black pepper
- 1 Teaspoon Dried red pepper flakes
- 3 Cups (about a Pound) Whole almonds
And Shake The Pan Until The Nuts Begin to Brown Lightly And Develop a Toasty-Niffy Aroma. Taste to be Sure They Are Roasted Enough. Drain almonds on Paper Towels, And Lightly salt The Nuts to Your Taste. Cool And Serve.
Frozen They Last For Months And Even at Room Temperature in a Sealed Jar They Will Keep For Two to Three Weeks.
David D. Vaughan
==contributed by :== * Catsrecipes Y-Group