Party Nibbles: Spicy Almonds

These are not your basic roasted almonds. The glaze is layered with flavor: dry sherry, sugar, Worcestershire sauce, and Angostura bitters soak into blanched almonds for 20 minutes before a slow roast in the oven. The result is a glossy, caramelized nut with a sweet-savory-spicy coating that disappears from the bowl fast.

Blanching the almonds in boiling water for a minute softens their surface just enough to absorb the marinade. That 20-minute soak lets the sherry and sugar penetrate before baking. The low oven temperature gives the glaze time to caramelize evenly without burning the nuts.

The spice blend goes on after baking while the almonds are still warm and tacky. Cumin, salt, chili powder, and cayenne cling to the glossy surface and set as the nuts cool. The Angostura bitters are the hidden ingredient here, adding a complex, herbaceous bitterness you can taste but can’t quite identify.

Kitchen Tips

• Spread the almonds in a single layer with space between them; overlapping nuts steam instead of roasting
• Toss the spice blend onto the warm almonds immediately after baking so it sticks
• Cool completely before storing; warm nuts in a sealed container will lose their crunch from trapped moisture
• These keep well in an airtight container for up to two weeks

Variations

• Use cashews or mixed nuts instead of almonds
• Add smoked paprika to the spice blend for a smoky kick
• Increase the cayenne for a hotter party snack or reduce it for a milder crowd