3 1/2 tbsp. butter
1/2 c. sugar
1/8 tsp. red pepper
1 lb. blanched almonds (3 c.)
1 1/4 tsp. coarse or reg. salt

In large heavy skillet melt butter. Add sugar and pepper, increase heat to high and cook for about 30 seconds; stirring constantly. Add almonds and reduce heat a little. Cook 4 to 5 minutes, stirring and shaking pan constantly, until nuts are dark brown and begin to "pop". Turn onto a baking sheet and sprinkle with salt. Toss as they cool. Makes 1 pound.