Friday, December 30, 2011


2 cups pecan halves or large pieces
2 cups roasted peanuts
1 egg white, lightly beaten
1/4 cup butter, melted
1 tbsp chili powder
1 tsp ground red pepper
1/2 tsp garlic powder
1 tbsp Worcestershire sauce
1 tsp hot sauce

Preheat oven to 350 degrees.

In an ungreased 9 x 13-inch baking pan, combine the peanuts and pecans.  In a small bowl combine the egg white with the butter, chili powder, red pepper, garlic powder, Worcestershire sauce and the hot sauce, stirring to combine well.  Pour the butter mixture over the nuts in the pan, stirring to coat all the nuts well.  Bake at 350 degrees for 30 minutes or until the nuts are toasted.  Remove from oven and set pan on a wire rack.  Cool nuts completely in the pan.  Store in an airtight container.

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