Yield: 12 Servings
|⅛ cup||Soft butter|
|⅛ cup||Apricot nectar|
|¼ teaspoon||Dijon mustard|
|¼ teaspoon||Soy sauce|
|\N \N||Chopped Oregon hazelnuts|
Heat all ingredients, except Oregon hazelnuts, until well blended.
Cool to room temperature. Serve with barbecued pork, turkey filets or chicken wings. Dip meat into sauce and then into Oregon hazelnuts.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board