Chili-Roasted Almonds



3 Tbsp. peanut or canola oil
1 1/2 tsp. dried crushed red pepper flakes
1 tsp. freshly ground black pepper
1 lb. whole almonds with skins (about 3 cups)
coarse kosher salt

Heat oil in large skillet over medium heat.  Add crushed red pepper and black pepper and stir to distribute evenly in skillet.  Add almonds and stir to coat with oil-pepper mixture.  Cook until almonds begin to darken slightly and mixture is fragrant, stirring frequently, about 8 minutes.  Careful to keep an eye on them, as they can burn quickly.  Transfer to a lined baking sheet; sprinkle generously with coarse salt.  Cool completely. 

These are really easy to make and very addictive.