These almonds were always a big hit with guests at the receptions I catered. The added bonus was not being worried about peanut allergies! To this day I often make them to serve as a quick appetizer, especially over the Christmas holidays when I make lots by doubling or tripling the recipe. Bet you can’t eat just one!
Makes 1 1/2 Cups
2 Tbsp. unsalted butter
1 Tbsp. Worcestershire sauce
½ tsp. ground cumin
Dash or two of hot pepper sauce, such as Tabasco
1/ ½ cups unblanched almonds (skins on)
1 Tbsp. coarse sea salt or to taste
Preheat oven to 325 F.
In saucepan, melt butter over low heat. Stir in Worcestershire sauce, cumin and hot pepper sauce; simmer gently for 5 minutes. Stir in almonds and coat well.
Spread almonds on baking sheet and bake, stirring occasionally, for 15 to 20 minutes or until toasted. Remove from oven; sprinkle with salt. You can serve the almonds warm or at room temperature. They can be stored in an airtight container for up to 2 weeks. Reheat at 325 F for about 4 minutes or just until warm.
Helpful tip: On many occasions, I have frozen the nuts in freezer bags, then thawed and warmed up a bit. Works just fine!
