Yield: 1 servings
Measure | Ingredient |
---|---|
2 tablespoons | Unsalted butter |
1 tablespoon | Worcestershire sauce |
¼ teaspoon | Ground cumin |
½ teaspoon | Celery salt |
½ teaspoon | Garlic powder |
⅛ teaspoon | Cayenne pepper |
½ teaspoon | Seasoned salt |
1½ cup | Mixed unsalted roasted nuts |
1 tablespoon | Coarse (kosher or sea) salt |
1. Preheat oven to 325F
2. Melt butter in sauce pan over low heat. Add remaining ingredients except nuts and course salt.
3. Add nuts and stir to coat. Spread on a baking sheet and bake for 15-20 minutes, shaking the pan a few times while baking.
4. Toss the nuts with the coarse salt and let cool.
Store in an airtight container. I suggest you make about 5 times this much because it will disappear incredibly fast. Also, I recommend the combo of peanuts, cashews and pine nuts as an ideal mix. OINK.
Nancy Wenlock 26 Oct 1995
Recipe By : From the Silver Palate Cookbook From: Marjorie Scofield Date: 11-15-95 (06:16) (160) Fido: Recipes