2 cups raw, mixed Nuts – equal parts Cashews, Almonds, Pecans, and Walnuts.

1 small Shallot, thinly sliced crosswise

2 cloves Garlic, sliced thin

1 tbsp. Unsalted Butter

5 tbsp. Gordy’s Hot Chili Brine, separated

1 tbsp. Olive Oil

Sea Salt and Brown Sugar, to taste

Pre-heat oven to 350º. Spread nuts evenly on a baking sheet, and drizzle with 3 tbsps. Gordy’s Hot Chili Brine. Roast 15-20 minutes, until nuts are golden, fragrant, and dry, then transfer to a bowl.

Meanwhile, in a skillet, warm olive oil over medium heat. Sautee shallot and garlic until lightly fried, then remove from heat and let drain on a paper towel.

Reduce heat to low, and in the same skillet, melt 1 tbsp butter, then stir in 2 tsp. Gordy’s Hot Chili Brine.

Add shallots, garlic, butter and brine to the nut mixture, and toss well. Sprinkle with sea salt and brown sugar to taste. Top with chopped herbs (optional – we used chives) and serve warm.