Yield: 1 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Butter |
2 \N | Garlic Cloves, Minced |
3 tablespoons | Worcestershire Sauce |
½ teaspoon | Cinnamon |
¼ teaspoon | Cayenne Pepper |
\N \N | Tabasco Sauce, A Few Drops |
4 cups | Nuts, Pecans, Almonds, |
\N \N | Cashews Or A Mixture |
Preheat oven to 300øF. In a heavy skillet combine all the ingredients except nuts and simmer a few minutes, then add the nuts, tossing to coat. Add a little more cayenne or Tabasco sauce if you'd like a nippier nut. Spreadnuts on a cookie sheet and bake for 10 minutes.
Stir and cook 5 to 10 minutes longer. Cool and store in airtight containers or freeze. Calgary Sun, Monday, November 5, 1990 - Cinda Chavich, Food Editor From "Fresh Chef on the Run" by Olympic athlete Diane Clement. Fresh Chef on the Run is published by Raincoast Books.