Crockpot Spiced Nuts
Print recipeIngredients
- 1lb Walnuts halves
- 2 tablespoons Olive Oil
- 2.5 teaspoons Chili Powder
- 2 teaspoons Cumin
- 1 teaspoon Garlic Powder
- 2 tablespoons Worcestershire Sauce
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Salt
Directions
| Combine all of the ingredients except for the salt. Stir to mix well. | |
| Cook, UNCOVERED (THIS IS SUPER IMPORTANT), on high heat for 2 hours , or until the nuts are toasted. They will start to smell toasted when they are getting close to ready. | |
| Stir in the salt, then let cool. Store in an airtight container in the fridge for up to 6 weeks. Serve at room temperature. |
