Spicy Roasted Nuts
1 cup pecan halves
1 cup unblanched almonds
1 cup unsalted dry roasted peanuts
3 tablespoons butter, melted
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
In a large bowl, combine the nuts, chili powder, garlic salt and cayenne.
In a small bowl combine melted butter and Worcestershire sauce; pour over nuts and toss to coat.
Spread in a single layer in an ungreased baking pan.
Bake at 300° for 30 minutes or until browned, stirring every 10 minutes.
Serve warm, or allow to cool before storing in an airtight container. I like to keep these nuts in a glass mason jar in the refirgerator.
TIP: These nuts can be made 2 days ahead and stored in an airtight container in the refrigerator.
I don’t know how they’d last beyond the two days as I can’t imagine them lasting that long!
Yield: 3 cups.
1/4 cup equals 231 calories,
22 g fat (4 g saturated fat),
8 mg cholesterol,
123 mg sodium,
7 g carbohydrate,
3 g fiber,
6 g protein.