Spiced Bar Nuts

We use pecans for this recipe because they're soft, almost meaty, and seem to soak up the spice mixture the best, but you can use any kind of nuts you like. Be sure to bake them long enough that they taste roasted, not raw.

2 tablespoons butter, melted
2 tablespoons finely chopped fresh rosemary
2 teaspoons brown sugar
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/4 teaspoon ground black pepper
1 1/4 pounds fresh pecan halves

Preheat oven to 350°F.

In a large bowl, combine all the ingredients except the pecans.

Spread the pecans on a baking sheet and bake in the oven until lightly browned and cooked through, about 20 minutes. Add the warm nuts to the rosemary mixture and toss until thoroughly coated.

Makes about 5 cups of nuts.

Make-Ahead Factor

The nuts can be made 1 week ahead and stored tightly covered.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.

Spiced Bar Nuts

Make-Ahead Factor

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