"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for PEPPERED ALMONDS, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, September 29, 2008


3 T. unsalted butter
2 tsp. Tabasco sauce
2 tsp. cider vinegar
1 lb. whole blanched almonds (about 3 cups)
2 tsp. crushed red pepper flakes
1 - 2 tsp. ground cumin
1 tsp. salt
1 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper

Preheat oven to 350.

Line a 15 x 10 x 1 cookie sheet with aluminum foil.
Melt butter in a large skillet over medium-high heat. Stir in Tabasco sauce and vinegar. Remove from heat and add almonds, stirring to coat well. Spread almonds evenly in foil-lined pan and bake, stirring occasionally, until nuts are a
golden brown color, about 20 minutes.

While nuts are in oven, combine remaining ingredients in a large bowl. Remove nuts from oven and add to seasoning mixture, stirring to coat well. Return mixture to baking pan, spreading evenly.

Bake for five minutes. Remove from oven and stir. Let cool completely before serving. Store in plastic container with tight lid.




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