Peter Gijzen, Windermere Men C1
2 Tbsp. soy sauce
2 tsp. hot pepper sauce
3 cloves garlic, pressed
1 lb. blanched whole almonds
1 Tbsp. butter, melted
1 Tbsp. seasoned salt
1 Tbsp. pepper
¼ tsp. red pepper flakes
Other options: curcumin, five spice powder
Combine sauce, garlic, and butter in a medium bowl. Add almonds, stirring until well coated. Spread almonds on pan in a single layer in a 15×10 jelly-roll pan. Sprinkle salt and pepper over almonds. Bake at 350 degrees for 10 minutes. Remove from oven, cool on pan. Store in an airtight container. Makes 3 cups.
