CAJUN-SPICED NUTS

2 tablespoons bacon grease (or canola oil)
2 teaspoons finely chopped fresh garlic
1 1/2 cups dry roasted, unsalted peanuts
1 cup pecan halves
1 cup walnut pieces
1 cup whole, unsalted cashews
1 cup whole, unsalted almonds
1 tablespoon Creole seasoning
2 teaspoons salt
1 tablespoon sugar
2 teaspoons freshly ground black pepper

Preheat oven to 175 degrees F.

In a small saute pan, melt the bacon grease over low heat. Add the garlic and cook for 3-4 minutes. Do not brown the garlic.

Place all nuts in a large mixing bowl. Drizzle the bacon grease and garlic mixture over the nuts and toss well to coat evenly. Sprinkle seasonings and sugar over the nuts in small batches, tossing nuts to distribute seasonings evenly. Pour nuts out onto a large baking sheet.

Place in the oven and cook for 45 minutes, stirring every 10 minutes. Remove nuts from oven and allow to cool completely before serving.

Store in an airtight container. Spiced nuts will hold for 4-5 days.

Adapted from source: Deep South Parties: How to Survive the Southern Cocktail Hour without a Box of French Onion Soup Mix, a Block of Processed Cheese, or a Cocktail Weenie by Robert St. John