Savory Macadamia Nuts

Savory Macadamia Nuts created by teresas

This recipe is from "8 Grams or Less Low-Carb Recipes", a cookbook I got in the cookbook swap this year. These are good as a snack or on top of salads. Posted for ZWT5!

Ready In:
25mins
Serves:
Yields:
Units:

ingredients

directions

  • Line a 13x9x2 inch baking pan with foil; lightly coat the foil with cooking spray. Set pan aside. In a small bowl stir together Worcestershire sauce, oil, Italian seasoning, salt and cayenne pepper; set aside.
  • Spread nuts in prepared pan. Drizzle with seasoning mixture; toss gently to coat.
  • Bake in a 350 degree oven about 15 minutes or until nuts are toasted, stirring occasionally. Lift foil with nuts from pan. Let cool for 30 minutes. Store nuts in an airtight container at room temperature for up to 2 weeks or freeze for up to 2 months.
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RECIPE MADE WITH LOVE BY

@breezermom
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@breezermom
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"This recipe is from "8 Grams or Less Low-Carb Recipes", a cookbook I got in the cookbook swap this year. These are good as a snack or on top of salads. Posted for ZWT5!"

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  1. DSimone
    Loved these! I left out the cayenne but otherwise made as posted. So flavorful. I grew up in a family that always had bowls of nuts out on holidays. This is a great addition to my holiday favorites!
  2. Sydney Mike
    Made as given, & intended to use them on more than just two small salads, but what with snacking on 'em for an evening, there weren't many left! Wonderfully tasty & I intend to make them again (a double batch, at that) for one of the monthly meetings I host! Thanks for posting this great recipe! [Made & reviewed in Everyday Is a Holiday recipe tag]
  3. teresas
    Savory Macadamia Nuts Created by teresas
  4. teresas
    OMG! These are so darn good! I made as posted...they are currently resting...but I just had to give them a taste even before they set overnight...I can't even image how good they will be tomorrow! ...Thanks for posting! :)
  5. Alissa970
    This was a huge hit at a party I went to. Thanks for a great recipe. I baked them a little longer than the recipe called for, but that may be due to my old oven.
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