2 cups raw whole almonds, blanched or skin-on
2 tablespoons unsalted butter, melted
2 tablespoons Tabasco sauce (any variety)
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
Preheat oven to 250 degrees F. Line a cookie sheet with parchment paper.
Place all the ingredients except the salt in a large bowl and toss until the nuts are well-coated. Transfer nuts to prepared cookie sheet and arrange in a single layer. Bake, stirring every 15 minutes, until the nuts are darkened but not burnt - about 45 minutes.
Remove from oven and immediately loosen the nuts with a metal spatula.