Spicy nuts (clement)

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.

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