Publisher Photo
Publisher Photo
I like to set out bowls of spiced nuts when hosting holiday parties. Sometimes I stir in M&M's for a sweet and salty snack.—Jill Matson, Zimmerman, Minnesota
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Bake: 30 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Bake: 30 min.

Ingredients

  • 1 cup pecan halves
  • 1 cup unblanched almonds
  • 1 cup unsalted dry roasted peanuts
  • 3 tablespoons butter, melted
  • 4-1/2 teaspoons Worcestershire sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon cayenne pepper

Directions

In a large bowl, combine the pecans, almonds and peanuts. Combine butter and Worcestershire sauce; pour over nuts and toss to coat.
Spread in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 300° for 30 minutes or until browned, stirring every 10 minutes.
Transfer warm nuts to a bowl. Combine the chili powder, garlic salt and cayenne; sprinkle over nuts and stir to coat. Serve warm, or allow to cool before storing in an airtight container. Yield: 3 cups.
Originally published as Warm Spiced Nuts in Taste of Home Christmas Annual Annual 2009, p83

Nutritional Facts

1/4 cup: 231 calories, 22g fat (4g saturated fat), 8mg cholesterol, 123mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 6g protein.

  • 1 cup pecan halves
  • 1 cup unblanched almonds
  • 1 cup unsalted dry roasted peanuts
  • 3 tablespoons butter, melted
  • 4-1/2 teaspoons Worcestershire sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon cayenne pepper
  1. In a large bowl, combine the pecans, almonds and peanuts. Combine butter and Worcestershire sauce; pour over nuts and toss to coat.
  2. Spread in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 300° for 30 minutes or until browned, stirring every 10 minutes.
  3. Transfer warm nuts to a bowl. Combine the chili powder, garlic salt and cayenne; sprinkle over nuts and stir to coat. Serve warm, or allow to cool before storing in an airtight container. Yield: 3 cups.
Originally published as Warm Spiced Nuts in Taste of Home Christmas Annual Annual 2009, p83

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