How to Make It
Melt 1 tablespoon of the butter in a large skillet over high until foamy. Add 4 cups of the snap peas, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring often, until tender-crisp, 3 to 4 minutes. Transfer peas to a large serving platter. Repeat process with 1 tablespoon of the butter and remaining 4 cups peas, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Reduce heat under skillet to medium; melt remaining 4 tablespoons butter. Add almonds and Creole seasoning. Cook, stirring constantly, until butter browns, about 3 minutes. Stir in orange juice. Cook, stirring constantly, until sauce is glossy and thickened slightly, about 1 minute. Spoon over peas on platter; sprinkle with orange zest.