Christel's Savory Nuts

2 Tbsp. white wine Worcestershire sauce* [FMM: try using 1 Tbsp. white wine and 1 Tbsp. regular Worcestershire sauce?]
1 Tbsp. olive oil
1 1/2 tsp. Italian seasoning
1/4 tsp. salt (less if nuts are salted)
1/8 tsp. ground red pepper
1 c. macadamia nuts
1 c. pecan halves
herb sprigs for garnish (optional)

Mix all but the nuts together. Stir in the nuts and coat. Spread on a 13 x 9" pan. Place in a 350° oven for 12-15 minutes until nuts are toasted, stirring occasionally. Place in a serving dish and garnish with a sprig of thyme or other fresh herb if desired.

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*White Wine Worcestershire Sauce is similar to regular Worcestershire sauce, except it has a more complex, delicate and sweeter taste. This product has been discontinued. It’s a lighter blend of the classic sauce, made with Sauterne wine.

To make up a basic white wine Worcestershire sauce, here are the steps to follow:

3/4 White wine or white vinegar, distilled
1 tbsp. sherry
3 tbsp. water
1 teaspoon of mustard seeds, yellow
1/4 teaspoon whole black peppercorns
1 minced garlic clove
1 teaspoon of onion (minced)
1/4 teaspoon ginger, fresh
1/2 teaspoon anchovy (minced)
1 teaspoon salt
1 pinch of red pepper flakes
1 tablespoon sugar
1 teaspoon cornstarch

Add the vinegar or white wine to a bowl.

Put the cornstarch in and mix it well. Next, add the dry sherry, minced onion, garlic, sugar, anchovies, ginger, and salt.

Blend the mustard seeds and peppercorns in a grinder without adding any liquid. Add red pepper flakes, pour to the rest of the mixture, and incorporate well.

FMM: Do you then cook it so the cornstarch thickens the mixture, and strain it?