1 pound (4 cups) walnut halves or large pieces
2 tablespoons olive oil
1 teaspoon chili powder
2 tablespoons Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon freshly ground pepper
3/4 teaspoon coarse (kosher) salt
In a 3 1/2- or 4-quart slow cooker, combine all the ingredients except the salt. Stir to mix well. Cook, uncovered, on the high heat setting about 2 hours or until the nuts are toasted. Stir in the salt. Let cool. Store in an airtight container in the refrigerator for up to 6 weeks. Serve at room temperature.
Makes 4 cups.