Wednesday, March 4, 2009

buffalo almonds

While deep in the throes of optimizing some crusty old code I had a snacking urge for something salty and spicy. There weren't any Tim's Cascade wasabi or jalapeño chips in the house so I turned to almonds and hot sauce. In just a few minutes I'd toasted a few handfuls of raw almonds in a skillet with a generous quantity of Frank's Red Hot, a bit of butter, sea salt, and a sprinkling of garlic powder.

Nearly-instant buffalo almonds. Awesome! The boys and I liked them a lot, but I'd probably add some cayenne or a hotter pepper sauce next time to boost the heat and discourage me from eating half a pound at a sitting.

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