Ingredients
1 cup pecan halves1 cup unblanched almonds1 cup unsalted dry-roasted peanuts3 tablespoons butter, melted4-1/2 teaspoons Worcestershire sauce1 teaspoon chili powder1/2 teaspoon garlic salt1/4 teaspoon cayenne pepper
Preparation
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 15x10x1-in. baking pan. Bake at 300° 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.
