- 4
Ingredients
- 2 cups walnut pieces {8oz}
- 2 cups pecan halves {8oz}
- 2 tablespoons Boyajian Garlic Oil
- 2 tablespoons Worcestershire
- 1/2 teaspoon garlic salt
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chili powder
Preparation
Step 1
Pre-heat oven to 250°F.
Line a half sheet pan with parchment paper for easy cleanup. Place all nuts in a large bowl and toss well to combine.
Pour garlic oil and Worcestershire over nuts and toss to coat.
Mix dry spices in a separate small bowl and sprinkle evenly over the oiled nuts. Again toss well to coat. Use a silcone spatula to scrape the bottom of the bowl so that there are no pockets of oil.
Spread coated nuts on the parchment lined pan. Bake 10 minutes. Remove from oven and stir well with a silicone spatula or wooden spoon. Bake an additional 10 minutes or until nuts are mostly dry to the touch. They will continue to dry as they cool, so be careful to not over bake.
Remove from oven and let cool on baking sheet. Sprinkle with additional salt if desired and serve. Store any leftovers airtight at room temperature.