The heat from these fiery nuts doesn’t hit right away. It shows up just when you have just finished the nuts, which makes you want more. And then it happens again. And again. They’re addictive.
Dry mustard, also called powdered mustard, should be called ground mustard seeds. It seems as if it must be dehydrated prepared mustard but really you use dry mustard to make prepared mustard. It’s sort of backwards.
- 2 cups whole almonds, blanched or not
- 2 tablespoons unsalted butter, melted
- 2 tablespoons Tabasco Pepper Sauce (any kind)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon dry mustard
- ½ teaspoon cayenne pepper
- 1 ½ teaspoons kosher salt
- Preheat the oven to 250 degrees. Line a baking sheet with parchment paper.
- Place all the ingredients, except the salt, in a large bowl and toss until the nuts are well coated. Transfer to the prepared sheet and arrange in a single layer.
- Place in the oven and cook, stirring every 15 minutes, until the nuts are darkened but not burnt, about 45 minutes.
- Immediately loosen the nuts with a spatula, sprinkle with the salt and set aside to cool.