This spicy appetizer can be made a week in advance, freeing up time for the big day.
2 tbsp unsalted butter
1/8 tsp cayenne pepper
1 tbsp worcestershire sauce
1/2 tsp seasoned salt
1/4 tsp ground cumin
1 1/2 cups mixed unsalted roasted nuts
1/2 tsp celery salt
1 tbsp kosher salt
1/2 tsp garlic powder
Preheat Barbecue on LOW to a temperature of approximately 325Â°F.
Melt butter in a medium-sized saucepan over LOW heat on the sideburner, or on your stovetop. Add the remaining spices except the kosher salt. Simmer over LOW heat for 2 minutes to combine the flavours. Add the nuts and stir until evenly coated.
Spread on a rimmed baking sheet and place in the grill for 15 minutes, shaking the pan occasionally. Toss the nuts with kosher salt, and let cool. Store in an airtight container.