Melt 4 Tbsp. butter in skillet, add Brussels sprouts and 1 cup water. Bring to boil over medium-high heat. Lower heat and simmer until water has evaporated and Brussels sprouts are tender, (about 15 minutes). Add more water if necessary.
Continue to cook on medium heat, stirring, until Brussels sprouts are light golden brown. Add seasonings, almonds and remaining 1 Tbsp butter.