• 2 tablespoons melted butter
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon celery salt
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon basil
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon cayenne
  • 1 1/2 cups whole almonds (or both) or 1 1/2 cups pecan halves (or both)
  • 1 tablespoon kosher salt
  • 1 Set oven to 350°F.
  • 2 Mix all ingredients (first 9 ingredients) except the nuts and kosher salt; mix well.
  • 3 Add nuts; toss to coat.
  • 4 Arrange on cookie sheet.
  • 5 Bake until nuts are toasted (watch closely as these will toast quickly!).
  • 6 Toss with kosher salt (or 1/4 teaspoon or more regular table salt).
  • 7 Store in an airtight container or freeze for up to 3 months.