Ingredients
|
Quantity
|
Shelled almonds, cashews or peanuts or a
mixture of all 3
|
2 cups
|
Oil
|
1 tbsp
|
Butter
|
1 tbsp
|
Garlic cloves – minced
|
1
|
Rock salt
|
1 pinch
|
Cayenne pepper
|
1 pinch
|
Pour boiling water over the almonds, refresh in cold water and
slip off the skins. Toast the peanuts for two minutes, and rub off the skins in
a dish towel. Heat the oil and butter in a heavy skillet, and fry the garlic
for a few seconds. Add the nuts, reduce the heat to medium, and toss the nuts
until crisp and golden, 4 to 6 minutes. Drain on paper towels, and toss in rock
salt and cayenne pepper. Serve warm.
