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Roasted Salted Brandied Nuts



  • 1 pound pecan halves or English walnut halves
  • Brandy, bourbon, dry vermouth or orange juice
  • 2 to 3 tablespoons butter or margarine, melted
  • Salt or seasoned salt as desired


  1. Place pecan or English walnut halves in a deep bowl; pour enough brandy or other liquor or orange juice over nuts to cover thoroughly.
  2. Allow nuts to stand at room temperature for at least 2 to 8 hours to absorb flavor of brandy or other liquor or orange juice.
  3. Drain nuts thoroughly, patting dry with absorbent paper.
  4. Arrange nuts in one layer in a 15 x 10 x 1-inch baking pan which has been lightly coated with non-caloric vegetable cooking spray.
  5. Brush nuts lightly with butter or margarine and then sprinkle as desired with salt or seasoned salt.
  6. Bake, uncovered, in a preheated slow oven (300 degrees F) for about 30 minutes or until nuts are crisp.
  7. May serve warm or at room temperature.
  8. Store in an airtight container in a cool dry place.


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