| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Canadian |
Appetizers |
4 |
Cups |
INGREDIENTS
| 4 |
c |
Whole almonds [1 lb] |
| 1/4 |
c |
Granulated sugar |
| 1/4 |
c |
Dry sherry |
| 1 |
tb |
Vegetable oil |
| 1 |
tb |
Worcestershire sauce |
| 1/2 |
ts |
Angostura bitters |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Chili powder |
| 1/4 |
ts |
Cayenne pepper |
INSTRUCTIONS
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 325F 160C oven for 40 minutes or until glossy and browned.
Transfer to large bowl. Combine cumin, salt, chii pwoder and cayenne
pepper; sprinkle ove nuts, tossing to coat well.
{Can be stored in airtight container for up to 1 week.) Source: Canadian
Living magazine - Nov 95 author: Elizabeth Baird - Food Director
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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