Source: The Almond Board of California
1/4 cup salted butter or margarine
1/3 cup Tabasco jalapeno pepper sauce
1 tablespoon Tabasco pepper sauce
1 tablespoon Worcestershire sauce
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoon dry mustard
4 cups whole natural California almonds
Heat oven to 325 degrees F.
In small saucepan over low heat, melt butter; stir in pepper sauces, Worcestershire, garlic powder, salt and mustard.
In a large roasting pan, toss mixture with almonds to mix well.
Bake for 45 to 50 minutes, stirring occasionally, until liquid is absorbed.
Store in airtight container.
Makes 4 cups.