1/4 cup butter
2 tablespoons Worcestershire sauce
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon seasoned salt
1/4 teaspoon cayenne pepper
3 cups nuts, such as lightly salted or unsalted peanuts, almonds, cashews, brazil nuts, hazelnuts
and/or pecan halves
1 teaspoon coarse kosher salt
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Preheat oven to 325°F. In medium saucepan combine butter, Worcestershire sauce, celery salt, garlic powder, cumin, seasoned salt, and cayenne pepper. Cook and stir over low heat until the butter is melted. Simmer over very low heat for 2 minutes to combine flavors. Stir in nuts. Spread nut mixture onto 15x10x1-inch baking pan. Bake for 15 to 20 minutes, stirring twice. Sprinkle kosher salt over warm nuts, stirring to coat. Spread nuts on a large piece of foil to cool. Store in an airtight container for up to 2 weeks. Makes 3 cups.
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