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Ingredients

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Directions

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  • Heat olive oil in a large skillet over medium heat. Add almonds. Cook and stir about 5 minutes or until almonds are golden brown.

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  • 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.

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  • Cover tightly. Store in the freezer for up to 2 months or in the refrigerator for up to 1 week. Makes 2 cups.

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