Spicy nuts (clement)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 2 | Garlic Cloves, Minced | |
| 3 | tablespoons | Worcestershire Sauce |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Cayenne Pepper |
| Tabasco Sauce, A Few Drops | ||
| 4 | cups | Nuts, Pecans, Almonds, |
| Cashews Or A Mixture | ||
Directions
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.