|Almonds||1 Cup (16 tbs)|
|Teriyaki sauce||2 Tablespoon|
|Brown sugar||1 Teaspoon|
|Pepper sauce||1⁄4 Teaspoon|
|Vegetable oil||1⁄2 Teaspoon|
Toast almonds on ungreased baking sheet in preheated 350 F oven 10 minutes without stirring.
Remove pan from oven and cool almonds in pan on wire rack.
Reduce oven temperature to 250°F.
Combine teriyaki sauce, brown sugar, pepper sauce and water in narrow 1-quart saucepan.
Bring to boil over medium-low heat.
Stir in almonds and boil about 5 minutes, or until sauce is absorbed by almonds, stirring frequently.
Add oil and toss almonds until coated; turn out onto baking sheet, separating almonds.
Bake 5 minutes; stir and turn almonds over.
Bake 5 minutes longer.
Remove almonds from pan to large plate; cool in single layer.
Store in loose-fitting container or plastic bag.