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Recipe by: brad
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See below ingredients and instructions of the recipe
2 tb Olive Oil 1 pk Chili Seasoning Mix (5/8-oz)
2 ts Garlic Salt 2 ts Extra-Hot Chili Powder
2 lb Canned Mixed Nuts
Heat oil with garlic salt. Add nuts, reduce heat and toss, using 2 spoons,
until nuts are well coated. Transfer to large bowl. Blend chili seasoning
and chili powder and add to nuts. Toss mixture until nuts are well coated.
Store in airtight container and refrigerate for at least 2 days to blend
flavors. Nuts may be frozen. If frozen, reheat at 350øF for 5 minutes.
Makes 2 pounds. Packaged in attractive containers, these spicy nuts make
delightful small gifts. The Los Angeles Times.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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