| Calories | 153 |
Fiber | 3 g |
| Fat | 6 g |
Cholesterol | 8 mg |
| Sat Fat | 2.8 g |
Sodium | 289 mg |
| Mono Fat | 7.8 g |
Calcium | 62 mg |
| Poly Fat | 2.4 g |
Magnesium | 66 mg |
| Protein | 4 g |
Potassium | 202 mg |
| Carb | 6 g |
Vitamin E | 3.5 mg* |
| * total alpha-tocopherol equivalents |
|
created by: Almond Board of California
description:
These spicy bites will add some kick to your step. Flavored with hot sauce, Worcestershire and garlic, this flavorful snack has a tangy zip that will have you reaching for a second helping.
servings 16
1/4 cup salted butter or margarine
1/3 cup Tabasco jalapeno pepper sauce
1 Tbs. Tabasco pepper sauce
1 Tbs. Worcestershire sauce
1 1/2 tsp. garlic powder
1 1/2 tsp. salt
1 tsp. dry mustard
4 cups whole natural California almonds
Preheat oven to 325 degrees. In small saucepan over low heat, melt butter; stir in pepper sauces, Worcestershire, garlic powder, salt and mustard. In a large roasting pan, toss mixture with almonds to mix well. Bake 45 to 50 minutes, stirring occasionally, until liquid is absorbed. Cool. Store in airtight container.