Ingredients#
- 4 cups whole almonds
- 1/4 cup sugar
- 1/4 cup dry sherry
- 1 tbsp vegetable oil
- 1 tbsp Worcestershire sauce
- 1/2 tsp Angostura bitters
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp each chili and cayenne powder
Directions#
- Place almonds in heatproof bowl.
- Cover with boiling water; let stand for 1 minute.
- Drain; return to bowl along with sugar, sherry, oil, Worcestershire sauce and bitters.
- Let stand 20 minutes.
- Spread almonds in single layer on large, greased, rimmed baking sheet.
- Bake in 325 degree oven for 40 minutes or until glossy and browned.
- Transfer to large bowl.
- Combine cumin, salt, chili and cayenne powder; sprinkle over nuts, tossing to coat well.
- Makes 4 cups and can be stored in refrigerator for up to 1 week.