3 tb Butter
2 Garlic Cloves, Minced
3 tb Worcestershire Sauce
1/2 ts Cinnamon
1/4 ts Cayenne Pepper
Tabasco Sauce, A Few Drops
4 c Nuts, Pecans, Almonds,
Cashews Or A Mixture
Preheat oven to 300 F. 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.
