Spicy Nut and Raisin Mix

Recipe from Cooking with Too Hot Tamales,
by Mary Sue Milliken and Susan Feniger (William Morrow, 1997)


Yield: About 4 cups

Preheat the oven to 350°F.

Heat the oil in a large cast iron skillet over medium heat. Sauté the garlic 1 to 2 minutes. Add the almonds, pecans, cashews, Worcestershire sauce, chile powder, and cayenne and mix well. Stir in the pretzels and cook, stirring frequently, 3 to 4 minutes. Transfer to a baking sheet. Add the remaining ingredients and bake, shaking the pan and stirring occasionally, 8 to 10 minutes. Turn the mixture into a serving dish and cool.



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