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.