Devilled Almonds - 1927

From the Boston Cooking-School Cook Book, 1927 edition:

Ingredients
2 ounces blanched and shredded almonds
Butter
1 tablespoons 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 over nuts, and serve as soon as thoroughly heated.

Must have been quite the thing in the 1920's.