Hot and spicy cajun nut mix
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | BUTTER |
| 1 | teaspoon | PAPRIKA |
| 1 | teaspoon | GARLIC POWDER |
| 1 | teaspoon | ONION POWDER |
| 1 | teaspoon | BLACK PEPPER |
| 1 | teaspoon | WHITE PEPPER |
| 1 | teaspoon | SALT |
| 1 | teaspoon | RED CAYENNE PEPPER |
| 8 | ounces | WALNUTS |
| 8 | ounces | PECANS |
| 4 | ounces | WHOLE ALMONDS |
Directions
HEAT OVEN TO 4000F. IN A 3 QUART SAUCE PAN, OVER LOW HEAT, MELT BUTTER STIR IN PAPRIKA, GARLIC, AND ONION POWDERS. STIR IN BLACK PEPPER, WHITE PEPPER, SALT AND RED PEPPER. BLEND WELL. COOK 1 TO 2 MINUTES, STIRRING CONSTANTLY. REMOVE FROM HEAT. STIR IN WALNUTS, PECANS, AND ALMONDS.
MIX WELL TO COAT. SPREAD NUTS IN A JELLY ROLL PAN AND BAKE FOR 12 TO 15 MINUTES. STIR OCCASIONALLY. BAKE UNTIL NUTS ARE GOLDEN BROWN. REMOVE FROM HEAT AND COOL COMPLETELY. STORE IN AIR TIGHT CONTAINER.