2 cups raw almonds
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons liquid smoke
1 tablespoon salt
1 tablespoon olive oil
1/2 teaspoon chipotle chile powder
1/2 teaspoon smoked paprika
Line two baking sheets with parchment paper. Preheat the oven to 250. Toss all ingredients (except the salt) together. Make sure the nuts are evenly coated. Arrange in a single layer on one of the baking sheet and bake 30 minutes, or until the almonds look mostly dry, stirring every 10 minutes. Remove from the oven, sprinkle and allow to cool on the remaining lined baking sheet in a single layer.