Roasted Salted Brandied Nuts

Ingredients

• 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

Instructions

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.