Hot & Spicy Almonds Recipe




Hot & Spicy Almonds Ingredients

1/4 cup unsalted butter
2 tbsp worcestershire sauce
1 tsp ground cumin
1/2 tsp sugar
1 tsp garlic powder
1/2 tsp cayenne powder
3 cup whole natural almonds
1/2 cup coarse salt

A Recipe for
Hot & Spicy Almonds

 

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This Recipe for Hot & Spicy Almonds is one of thousands in the Recipes-to-go Dessert Cookbook.


Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces



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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




The trouble with eating Italian food is that five or six days later you're hungry again.

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This is a recipe for Hot & Spicy Almonds from the recipe cookbook of Recipes-to-go (Dessert)


Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.




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Avoid fruit and nuts. You are what you eat.

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I'm like old wine. They don't bring me out very often, but I'm well preserved.

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Watermelon --it's a good fruit. You eat, you drink, you wash your face.

Enrico Caruso



Hot & Spicy Almonds

There are only ten minutes in the life of a pear when it is perfect to eat.

Ralph Waldo Emerson






Hot & Spicy Almonds Directions

Preheat oven to 350 degrees Melt the butter in a medium-size
saucepan. Add worcestershire sauce, cumin, sugar, garlic powder and
cayenne pepper. Cook over low heat for 2 - 3 minutes. Add the nuts
and stir to coat evenly with seasonings. Spread the nuts on an
ungreased baking sheet and toast for 15 minutes, turning
occasionally. Remove from the oven and toss with coarse salt. Cool.
From The Gazette 90/12/19.

Serves: 4

 

 

 

 

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