3-4 tbsp. red pepper
3 tbsp. olive oil
4 cloves garlic, finely minced
1 (12 oz.) can cocktail nuts
1 (12 oz.) can Spanish peanuts
1 tsp. salt
1 tsp. chili powder

Heat red pepper in oil for 1 minute. Add garlic. Add nuts. Cook over medium heat for 5 minutes. Remove from heat and add salt and chili powder. Drain on paper towels. Store in airtight container.