Hot & Spicy Almonds
Yield
4 servingsPrep
5 minCook
25 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter, unsalted
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
sugar
|
|
| 1 | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
cayenne pepper
powder |
|
| 3 | cups |
almonds
whole, natural |
*
|
| ½ | cup |
kosher salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
sugar
|
|
| 5 | ml |
garlic powder
|
|
| 2.5 | ml |
cayenne pepper
powder |
|
| 7.1E+2 | ml |
almonds
whole, natural |
*
|
| 118 | ml |
kosher salt
|
|
Directions
Preheat oven to 350℉ (180℃). Melt the butter in a medium-size saucepan.
Add worcestershire sauce, cumin, sugar, garlic powder and cayenne pepper.
Cook over low heat for 2 to 3 minutes.
Add the nuts and stir to coat evenly with seasonings.
Spread the nuts on an ungreased baking sheet and toast for 15 minutes, turning occasionally.
Remove from the oven and toss with coarse salt.
Cool.
