Preparation:
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. |
