6 cups whole unblanched almonds
4 tablespoons margarine or butter, melted
3 cloves garlic, minced
2–3 teaspoons coarse ground pepper
1. Heat slow cooker on high 15 minutes; add almonds.
Drizzle margarine over almonds and toss; sprinkle
with garlic and pepper and toss. Cover and cook on
low 2 hours, stirring every 30 minutes. Turn heat to
high; uncover and cook 30 minutes, stirring after 15
minutes. Turn heat to low to keep warm for serving or
remove from slow cooker and cool.
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