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Roasted Salted Brandied Nuts
1 pound pecan halves or English walnut halves
Brandy or bourbon or dry vermouth or orange juice as desired
2 to 3 tablespoons butter or margarine, melted
Salt or seasoned salt, as desired
Place pecan or English walnut halves in a deep bowl; pour enough brandy or other liquor or orange juice over nuts to cover thoroughly.
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.
Drain nuts thoroughly; patting dry with absorbent paper.
Arrange nuts in one layer in a 15 x 10 x 1-inch baking pan which has been lightly coated with vegetable cooking spray.
Brush nuts lightly with butter or margarine and then sprinkle as desired with salt or seasoned salt.
Bake, uncovered, in a preheated (300 degrees F) oven for about 30 minutes or until nuts are crisp.
May serve warm or at room temperature.
Store in an airtight container in a cool dry area.
Nut and Seed Recipes