To make, heat skillet to medium- high over stovetop.
Stir in 1/4 cup BBQ sauce, 2 teaspoons habanero sauce, 1 teaspoon coarse sea salt. Cook over medium-low for 4 minutes to 5 minutes, stirring constantly, until sauce is carmalizing and sticking to almonds.
Remove from skillet and let cool a few minutes. Eat warm or at room temperature. May be stored in an air-tight container.