Toasted Chili Nuts
A fast, seasoned walnut or pecan snack. Transcribed from Better Homes and Gardens New Cook Book, 10th edition (1989), printed page 10.
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Ingredients
- 2 tablespoons margarine or butter
- 2 tablespoons Worcestershire sauce
- 1 teaspoon chili powder
- 1/4 teaspoon onion salt
- 1/4 teaspoon ground red pepper
- 2 cups walnut or pecan halves or pieces
Instructions
- In a saucepan combine margarine or butter, Worcestershire sauce, chili powder, onion salt, and ground red pepper. Heat and stir until the margarine or butter melts.
- Spread the nuts in a 9x9x2-inch baking pan and toss with the margarine mixture.
- Bake at 350 F for 12 to 15 minutes or until toasted, stirring occasionally.
- Spread on foil and cool. Store in an airtight container.
Tools
- Saucepan
- 9x9x2-inch baking pan
- Foil
- Oven
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Spiced nuts.jpg" by Tiia Monto; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:Spiced_nuts.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.