Rosemary Almonds
Source: Party Appetizers: Small Bites, Big Flavors by Tori Ritchie

I love sneaking Worcestershire sauce into my recipes. It’s one of those ingredients that makes people ask, ‘What’s in this that tastes so good? They’ll say it about these nuts, if they can stop eating them long enough to talk.

1 tablespoon butter
1 clove garlic, minced or pressed
1 tablespoon minced fresh rosemary leaves
1 1/2 cups (6 ounces) whole unsalted almonds
Salt
2 teaspoons Worcestershire sauce

Preheat the oven to 350 degrees F.

Melt the butter in a large nonstick skillet over medium-high heat. Add the garlic and rosemary and stir a few seconds until fragrant.

Add the almonds and salt to taste (be generous) and stir about 1 minute or until the almonds are well coated with butter and spices.

Pour n the Worcestershire sauce, shake the pan vigorously, then stir the almonds until glossy, about 1 minute.

Pour the nuts onto a baking sheet with 5ides and place it in the oven; bake until the nuts are toasted and fragrant about 8 minutes.

Let them cool before serving. (Nuts can be stored in an airtight container for up to 2 days.)

Makes 1 1/2 cups (12 servings)