GARLIC BUTTERED NUTS8 ounces shelled almonds, cashews or peanuts (or a mixture)
2 tablespoons margarine
1 tablespoon vegetable oil
3 cloves garlic, crushed
salt (to taste)
Loosen and remove the almond skins by pouring boiling water over them and refreshing in cold water. Rub the brown skins off the peanuts.
Melt the butter and oil with the garlic in a heavy frying pan and toss the nuts in it over a moderate heat for 3 to 5 minutes or until they are crisp and golden.
Drain on kitchen paper towels and sprinkle with salt. Serve warm.
VARIATION: For Deviled Garlic Nuts, add a little cayenne to the salt.
Servings: 8
Source:
The Great Garlic Cookbook by Sophie Hale 