Photo by Rush Jagoe

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8 servings

  • 1 quart whole, peeled, and blanched almonds
  • ½ cup butter
  • 2 tablespoons garlic, minced
  • 1 tablespoon chili flakes
  • 1 teaspoon Spanish paprika
  • 2 tablespoons chives, sliced thin
  • Salt and pepper to taste
  1. Preheat oven to 375 degrees.
  2. Spread almonds in a single layer on a cookie sheet. Roast in oven, stirring occasionally, until evenly roasted to a light brown and emitting a nutty aroma, about 20 minutes.
  3. In a small saucepan set over very low heat, combine butter, garlic, chili flakes, and paprika. Cook, steeping ingredients in butter, about 10 minutes. Let cool.
  4. Heat a large pan over medium heat and add roasted almonds, tossing constantly to warm, about 3 minutes. Add chili butter and toss until garlic is lightly toasted and almonds are hot. Toss in chives at the very end, season with salt and pepper, and serve warm.
  • From Chef Alex Harrell of Sylvain, New Orleans, LA

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