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Devilled Almonds

  • 2 ounces blanched and shredded almonds
  • Butter
  • 1 tablespoon Chutney
  • 2 tablespoons chopped pickles
  • 1 tablespoon Worcestershire Sauce
  • 1/4 teaspoon salt
  • Few grains cayenne
Fry almonds until well browned, using enough butter to prevent almonds from burning. Mix remaining ingredients, pour atop nuts, and serve as soon as thoroughly heated. Serve with oysters.
Submitted by Cassyjean - Torrington, CT Aug 22, 2009
15 min 30 min 45 min
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