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Recipe by: wayne
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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.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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