@Discombobulated, that sounds like a yummy way to prepare the almonds! My husband often roasts the raw nuts we get from the grocery store, but hasn't experimented with nice spices on them. I roasted the hazelnuts for my Bishop's Bread only because they taste so much better that way and it gets rid of the skins. I also love candying nuts. I have a simple version with just sugar and butter, and another version where I make a sweet buttery egg white mixture I put on sliced almonds before baking.

I have never had Haggis, though it sounds like your version tonight is not the norm. A variation?

A while back, my husband and I watched the movie called "Phanthom Thread" with Daniel Day-Lewis. There is a cool scene where he orders breakfast and asks for a long list of goodies, including Welsh Rarebit. I had heard of it, but never made it. He had no clue what it was, but from then on kept asking for it in a joking way. Then, one morning I pulled out my Fanny Farmer Cookbook and found a recipe for it and surprised him with it. He had no clue what was sitting in front of him. Needless the say, he did love it. I should make it again soon.