Ingredients
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2 tablespoons melted butter
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1 1/2 teaspoons chili powder
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1/2 teaspoon celery salt
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1 teaspoon Worcestershire sauce
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1/2 teaspoon salt
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1/2 teaspoon garlic powder
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1/8 teaspoon basil
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1/8 teaspoon onion powder
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1/8 teaspoon cayenne
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1 tablespoon kosher salt
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1 1/2 cups whole almonds (or both) or 1 1/2 cups pecan halves (or both)
Instructions
- Set oven to 350°F.
- 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.