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Prep 10min
Total30min
Servings8
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Ingredients
1
tablespoon butter or margarine
1
tablespoon olive oil
1
teaspoon chili powder
1/2
teaspoon curry powder
1
tablespoon Worcestershire sauce
1/4
teaspoon red pepper sauce
2
cups whole almonds
1
to 2 teaspoons kosher (coarse) salt
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Steps
1
Heat oven to 325°F. In 2-quart saucepan, melt butter over low heat; stir in oil, chili powder, curry powder, Worcestershire sauce and pepper sauce. Simmer gently 2 to 3 minutes to blend flavors.
2
Add almonds; toss to coat and spread in single layer in 15x10x1-inch pan.
3
Bake 10 to 15 minutes, stirring once halfway through bake time. Pour hot nuts into large bowl, toss with salt to coat. Spread in single layer in same pan; cool to room temperature. Store in airtight container.
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Kick up the flavor of the almonds by adding 1/2 teaspoon red pepper sauce.
No need to stick with almonds--try walnuts or pecans instead.
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