Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Butter
2 Garlic Cloves, Minced
3 tb Worcestershire Sauce
1/2 ts Cinnamon
1/4 ts Cayenne Pepper
Tabasco Sauce, A Few Drops
4 c Nuts, Pecans, Almonds,
Cashews Or A Mixture

Preheat oven to 300øF. In a heavy skillet combine all the ingredients
except nuts and simmer a few minutes, then add the nuts, tossing to
coat. Add a little more cayenne or Tabasco sauce if you'd like a
nippier nut. Spreadnuts on a cookie sheet and bake for 10 minutes.
Stir and cook 5 to 10 minutes longer. Cool and store in airtight
containers or freeze. Calgary Sun, Monday, November 5, 1990 - Cinda
Chavich, Food Editor From "Fresh Chef on the Run" by Olympic athlete
Diane Clement. Fresh Chef on the Run is published by Raincoast Books.

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