This is a great roasted almonds recipe with Mexican or Italian overtones. But any 'hot and spicy' food crowd will love it.
Spiced with cayenne, cumin, garlic and coarse salt, you may file it under Spiced Nuts but you'll think of it as a handy, guest-pleasing, make-ahead party treat. This is nuts!
1/4 cup (1/2 stick) butter
2 tablespoons Worcestershire
1 teaspoon ground cumin
1/2 teaspoon sugar
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
3 cups whole almonds
Coarse salt to taste
Melt the butter slowly in a medium-size saucepan and stir in the spices. Add the Worcestershire sauce and the nuts. Stir until the almonds are well-coated with the butter mixture.
Turn the nuts out onto a shallow baking sheet (no need to grease it) and roast the nuts in a preheated 350° oven for 15 minutes, stirring occasionally.
Transfer to a serving bowl and toss with coarse salt.
Serve warm, or if you prefer, cool the nuts and store them in an airtight container for up to 3 weeks. Makes 3 cups.