Food & Cooking Recipes Quick & Easy Recipes Sugar Snap Peas with Toasted Almonds 3.6 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Stefan Anderson Servings: 4 These crisp sugar snap peas offsetthe richness of our Seared Salmon with Creamy Leek Sauce. Ingredients ½ cup whole almonds, (2 ½ ounces) 3 tablespoons unsalted butter 1 pound fresh sugar snap peas, ends trimmed 3 tablespoons freshly squeezed lemon juice, (1 lemon) ½ teaspoon coarse salt ¼ teaspoon freshly ground pepper Directions Preheat oven to 400 degrees. Spread almonds on a baking sheet; place in oven. Toast until almonds are golden and fragrant, 8 to 10 minutes. Remove from oven; let cool completely. Transfer half the almonds to a cutting board, and chop coarsely. Place remaining half in the bowl of a food processor fitted with the metal blade; process until almonds are finely chopped, 15 to 20 seconds. Add coarsely chopped almonds, and stir to combine. Melt butter in a large skillet over medium heat. Add peas, lemon juice, salt, and pepper; stir until all ingredients are well combined and heated through, about 2 minutes. Sprinkle with almonds, and toss to coat. Transfer to a serving bowl, and serve. Rate it Print