Devilled Almonds

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 oz. blanched and shredded almonds.
  • Butter.
  • 1 tablespoon Chutney.
  • 2 tablespoons chopped pickles.
  • 1 tablespoon Worcestershire sauce.
  • ¼ teaspoon salt.
  • Few grains cayenne.


Fry almonds until well browned, using enough butter to prevent almonds from burning. Mix remaining ingredients, pour over nuts, and serve as soon as thoroughly heated. Serve with oysters.