The Devil's Own Nuts
2 Tbls Worcestershire sauce
2 Tbls good quality soy sauce
2 cloves garlic, peeled and sliced
1 tsp. salt (more if desired)
3/8 tsp. Cayenne pepper (more if desired)
1 1/4 tsp. ground cumin
Large pinch ground black pepper
2 dashes hot red pepper sauce (Tabasco or like product)
2 egg whites
16 oz. dry roasted nuts
1. Combine the Worcestershire sauce, soy sauce, garlic,1
tsp. salt, red pepper, cumin, black pepper, and the hot pepper sauce in a
blender. Run the motor until the garlic has been completely pureed. Add the egg
whites until the ingredients are blended.
2. Place the nuts in a bowl and pour the pureed mix over
all. Let stand thirty minutes stirring thoroughly several times.
3. Preheat the oven to 250 degrees and oil two baking
sheets.
4. Pour the nuts into a sieve over a bowl and let drain
for a moment or two; reserve liquid. Spread nuts on two prepared baking sheets.
Bake until dried, approx 10 minutes. Stir and break apart
any clumps, then drizzle the reserved liquid over then adding additional salt if
desired. Return to oven rotating pans so the pan that was on the upper shelf is
now on the lower shelf. Bake until the glaze is dry about 15 min. Turn off oven,
open door and let rest until cool. Store in an airtight container. If you choose
to freeze them reheat briefly in a 200 degree oven.