Elizabeths Baird's Spicy Almonds

By Chef_Madel

Weather it's a few friends coming by for a glass of wine or neighbors dropping in to an open house, nuts always disappear pronto, says Elizabeth Baird, Canadian Living's food director. You can substitute pecans or walnuts if you like.

Ingredients

• 4 cups (800 ml) Whole Almonds
• 1/4 cup (50 ml) Granulated sugar
• 1/4 cup (50 ml) Dry sherry
• 1 tbsp (15 ml) Vegetable oil
• 1 tbsp (15 ml) Worcestershire sauce
• 1/2 (2 ml) tsp Angostura bitters
• 1 tsp (5 ml) Ground cumin
• 1/2 tsp (2 ml) Salt
• 1/4 tsp (1 ml) Each chili powder and cayenne pepper

Details

Servings 4

Preparation

Step 1

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 for 20 minutes.

Spread almonds in single layer on large greased rimmed baking sheet. Bake in 325 F (160 C) oven for 40 minutes or until glossy and browned. Transfer to large bowl. Combine cumin, salt, chili powder and cayenne peppers; sprinkle over nuts, tossing to coat well.