1 1/2 tablespoons vegetable oil
1 tablespoon pizza seasoning or chili powder
teaspoon ground cayenne pepper (optional)
4 cups dry-roasted peanuts
Heat oil in Nut Roaster over medium heat. Add pizza seasoning (or chili powder) and
ground pepper to oil. Stir to mix. Add peanuts. Cook 2 minutes, stirring constantly to
coat and heat all the peanuts. Spread on a non-stick cookie sheet; cool for 10 minutes.
2 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1/8 teaspoon hot pepper sauce (optional)
2 cups of mixed nuts (2/3 cup whole almonds, 2/3 cup pecan halves, 2/3 cup whole
Preheat oven to 300°. In Nut Roaster, melt butter over low heat. Add salt, Worcester-
shire sauce, hot pepper sauce and garlic powder. Stir to mix. Add nuts; stir to coat.
Spread nuts evenly on an ungreased 15 x 10-inch jelly roll pan or cookie sheet with
sides. Bake for 20 to 25 minutes until crisp and toasted, stirring occasionally. Cool
2 tablespoons butter or margarine
teaspoon Five-Spice powder
1/8 teaspoon cayenne pepper (optional)
2 cups whole almonds or pecan halves
Preheat oven to 300°F. In Nut Roaster, combine butter, soy, Five-Spice powder, garlic
powder, ground ginger and cayenne pepper. Cook on medium low heat, stirring fre-
quently until butter is melted. Add nuts and stir until all are coated. Spread nuts in a 13
x 9 x 2-inch baking pan. Bake 15 to 18 minutes or until toasted, stirring occasionally.
Place pan on wire rack to cool; stir nuts occasionally during cooling.
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