Roasted Brandied Nuts
1 pound pecan halves or English walnut halves Brandy, bourbon, 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 non-caloric 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 slow oven
(300 degrees F) 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 place.
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