Spiced Pecans, Almonds and Peanuts

I like to set out bowls of spiced nuts when hosting holiday parties. Sometimes I stir in M&M's to make it a sweet and salty snack.

1 cup pecan halves
1 cup unblanched almonds
1 cup unsalted dry-roasted peanuts
3 Tbsp. butter, melted
4½ tsp. Worcestershire sauce
1 tsp. chili powder
½ tsp. garlic salt
¼ tsp. ground cayenne pepper

Preheat an oven to 300°F (150°C/130°C fan, Gas Mark 2).

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 10x15x1” baking pan. Bake until browned, about 30 minutes, stirring occasionally.

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.

Makes 3 cups.

Nutritional Information:
¼ cup: 231 calories, 22g fat (4g saturated fat), 8mg cholesterol, 123mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 6g protein.