3 c. whole almonds, raw
2 tbsp. butter
1/2 tsp. chili powder
1/2 tsp. celery salt
1 tsp. Worcestershire sauce
1/8 tsp. cayenne pepper

In a 9 x 9 inch glass dish, melt butter for 30 seconds. Stir in chili powder, celery salt, Worcestershire and cayenne. Add almonds and stir to coat. Cook uncovered about 6-7 minutes, stirring often. Cool on paper towels. Nuts should swell and some may burst when done.