chili seasoning (mahogany - colored and made by Schwarz and McCormick)
Make sure almonds are thoroughly
dry by rubbing with a tea towel. Fry gently in butter or margarine
and oil until they turn pale gold, turning frequently. Remove from pan and drain on
crumpled kitchen paper. Afterwards tip on to a clean piece
of paper and sprinkle with the chili seasoning and salt.
Makes about 225 g
As Mexican food is taking off in such a
big way, what could be more appropriate than these spicy buttered
almonds to nibble with drinks as a prelude to a Mexican meal ?