1/4 c. unsalted butter
2 tbsp. Worcestershire sauce
1 tsp. ground cumin
1/2 tsp. sugar
1 tsp. garlic powder
1/2 tsp. cayenne pepper
3 c. whole natural almonds
Coarse salt to taste

Heat the oven to 350 degrees. Melt the butter in a medium size saucepan. Add the remaining ingredients, except the almonds and coarse salt. Cook over low heat for 2 to 3 minutes. Add the nuts, stir to coat evenly with seasonings.

Spread the nuts on ungreased baking sheet and toast for 15 minutes, turning occasionally. Remove from oven and toss with the coarse salt. Cool. The nuts will keep for several weeks stored in an air tight container. Serve as an hors d'oeuvre or snack. Makes 3 cups.