Caribbean Rum Nuts

1. 1

   Melt the butter in a large skillet over medium heat.

2. 2

   Add the pecans and cashews, and cook, stirring, until the nuts have lightly browned, 5 to 6 minutes.

3. 3

   Pour the rum over the nuts, and simmer until slightly reduced, about 1 minute.

4. 4

   Add the soy sauce, hot sauce, Worcestershire sauce, and salt, and stir well to combine.

5. 5

   Transfer the nuts to a plate covered with paper towels, and cool to room temperature.

No additional tips available.