Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter or margarine |
| 1 teaspoon | Celery salt |
| ¾ teaspoon | Chili powder |
| ⅛ teaspoon | Ground red pepper |
| 2 cups | Blanched almonds |
Melt margarine or butter in a medium saucepan. Stir in celery salt, chili powder and ground red pepper. Add almonds, stirring until nuts are evenly coated. Transfer nut mixture to a 13x9x2" baking pan.
Bake in a 325 degree oven 20-25 minutes or till nuts are lightly toasted, stirring once. Cool in pan for 15 minutes. Turn out onto paper towels to finish cooling. Store tightly covered. Makes 2 cups.
BH&G Holiday Appetizers 94 Carolyn Shaw 6-95 Submitted By CAROLYN SHAW On 08-24-95