Peppy cocktail nuts

Yield: 6 servings

Measure Ingredient
\N \N Jim Vorheis
4 tablespoons Butter or margarine
1 tablespoon Worcestershire sauce
2 teaspoons Tabasco sauce
1 tablespoon Salad seasoning
1 teaspoon Salt
½ teaspoon Garlic salt
¼ teaspoon Pepper
1 pounds Walnut or pecan halves

In a large pan melt butter and add remaining ingredients except nuts.

Stir until well blended. Add nuts and toss to coat. Cook covered over low heat for 20 minutes. Stir occasionally. Drain on brown paper. Store in an air-tight container.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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