Heat olive oil in a large skillet over medium heat. Add almonds. Cook and stir about 5 minutes or until almonds are golden brown.
Remove almonds from the skillet with a slotted spoon. Drain on paper towels. Transfer to an airtight container. Sprinkle with salt and red pepper. Stir to mix well.
Cover tightly. Store in the freezer for up to 2 months or in the refrigerator for up to 1 week. Makes 2 cups.