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Hot and Spicy Nuts (Smoke House Almonds)

2 tablespoons melted butter
1 12 teaspoons chili powder
12 teaspoon celery salt
1 teaspoon Worcestershire sauce
12 teaspoon salt
12 teaspoon garlic powder
18 teaspoon basil
18 teaspoon onion powder
18 teaspoon cayenne
1 12 cups whole almonds (or both) or 1 12 cups pecan halves (or both)
1 tablespoon kosher salt


Set oven to 350F. Mix all ingredients (first 9 ingredients) except the nuts and kosher salt; mix well. Add nuts; toss to coat. Arrange on cookie sheet. Bake until nuts are toasted (watch closely as these will toast quickly! ). Toss with kosher salt (or 1/4 teaspoon or more regular table salt). Store in an airtight container or freeze for up to 3 months.

Source: www.food.com