Bayou Bar Nuts
Ingredients
- 4 cups roasted mixed nuts, salted or unsalted
- 1/4 cup unsalted butter
- 3 tablespoons light brown sugar
- 2 tablespoons Lea & Perrins (Worcestershire sauce)
- 1 tablespoon chopped fresh flat leaf parsley
- 1 tablespoon chopped fresh thyme
- 2 teaspoons Kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
- 1/4 teaspoon black pepper
Instructions
Preheat oven to 350 degrees. Place nuts in a large mixing bowl; set aside. In a small saucepan over medium heat, melt butter. Add brown sugar and cook, stirring frequently, just until sugar melts. Remove from heat and stir in Lea & Perrins. Pour mixture over nuts and toss until evenly coated. Add parsley and remaining ingredients; stir until thoroughly coated. Spread nut mixture in a single layer on a large rimmed baking lined with parchment paper. Bake, stirring every five minutes, until nuts are toasted and browned, about 25 minutes. Transfer to a baking rack and allow to cool and dry. Store cooled and dried nuts in an airtight container for up to 1 week or freeze for up to 6 months (bring to room temperature before serving). Makes 4 cups.