Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  11      tablespoons   unsalted butter
   2      tablespoons   flour
   1      cup           slivered almonds
   2      tablespoons   Prudhomme's seafood magic
   1      cup           celery -- chopped
   1      cup           honey
   1      teaspoon      fresh lemon peel -- grated
   1      cup           chicken stock
     1/8  teaspoon      ground nutmeg

Preparation:

In small saucepan over medium heat, melt 3 tbs butter. Whisk in flour until smooth, about 1 minute. Set aside. In 10" skillet over high heat, melt remaining 8 tbs butter. When it comes to a hard sizzle, add almonds, Seafood Magic and celery. Cook, stirring frequently at first and constantly near end of cooking time, about 8 minutes or until almonds are browned. Stir in honey and cook, stirring frequently, about 1 minute. Stir in lemon peel and stock. Cook, stirring occasionally, about 8 minutes. Add nutmeg; cook 3 minutes, stirring occasionally. Whisk in reserved butter mixture until it is incorporated and sauce is slightly thickened, 30-60 seconds. Remove from heat. NOTE: Excellent on grilled seafood, chicken or pork. Brush it on right before meat is ready to come off the grill and bring some to the table for dipping.