- 1/4 cup melted butter/margarine
- 2 tbsp curry powder
- 2 tbsp Worcestershire sauce
- 2 tsp salt
- 1 tsp onion powder
- 4 cups walnut halves
Combine butter through onion powder. Place walnuts in slow cooker and pour the butter mixture over. Toss to coat.
Cover and cook on HIGH, stirring 2 or 3 times during cooking, for 2 hours. Stores for 3 weeks, sealed tightly.