Barbecue almonds

I came home with a craving for barbecue flavour. I found this recipe on a google search. It doesn’t taste exactly like what I was looking for (I might add a splash of liquid smoke next time or use bacon fat instead of the butter), but it’s pretty good for something I had all the ingredients for. 

2 tablespoons butter, melted
1/4 cup Worcestershire sauce 
1 tablespoon ketchup (I used sugar-free, but for the amount in the recipe the difference in carbs is negligible)
2 dashes Tabasco sauce 
4 cups almonds 
homemade seasoned salt, salt, and pepper, to taste 
Preheat the oven to 350 degrees. 
Combine the melted butter, Worcestershire sauce, ketchup and Tabasco sauce. Add the almonds and stir until they are well-coated. Season with salt, pepper, and seasoning salt to taste.
Spread the almonds evenly over a half-sheet baking pan lined with silpat or parchment paper. Bake, uncovered, and stirring every 5 minutes, until lightly toasted, about 20 minutes. 
Cool to room temperature, about 20 minutes, and store in an airtight container, preferably a jar or tin, for up to 3 weeks at room temperature.