Posted December 1, 2004 by Nick Lindauer in Hot Sauce News

CONWAY — Chef Bud Selmi, president of Sizzlin Sauces LLC, recently doubled his lineup of original hot sauces with the release of two new sauces: Howlin Hollar and Creepin Quag.

½ to 2 tablespoons butter or margarine
1 to 2 teaspoons seafood seasoning (preferably Old Bay brand)
½ teaspoon Worcestershire sauce
Several drops hot pepper sauce (optional)
2 cups whole almonds or cashews, or pecan or English walnut halves, or a combination
In a small heavy saucepan, melt butter over low heat. Or, place butter in a deep small glass bowl, cover loosely with plastic wrap, and microwave at HIGH power for 35 to 40 seconds or until butter is melted. Stir in seafood seasoning, Worcestershire sauce, and hot sauce. Add nuts of choice, coating each nut well with butter mixture. Spread nut mixture in one layer on a baking sheet. Bake in a preheated slow oven (300 degrees F.) for 15 to 20 minutes or until nuts are lightly toasted. Serve warm or at room temperature. Store in a tightly sealed container in a cool dark area for up to three weeks.


Omit seafood seasoning; use 1 to 2 teaspoons curry powder. May add a pinch of saffron, if desired.
Omit seafood seasoning: use 1 to 2 teaspoons chili powder. May add a pinch or to taste of ground cumin, if desired.
Sweet Spiced Nuts
2 cups

3/4 cup confectioners’ sugar, sifted
2 tablespoons cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
Salt as desired
2 tablespoons butter or margarine, melted, or 2 tablespoons cooking oil (corn or canola or safflower oil)
2 cups nuts of choice
Combine confectioners’ sugar and spices. In a large heavy skillet, combine 3 tablespoons confectioners’ sugar mixture and salt to taste. Add nuts, mixing well. Adjust seasoning, if desired. Cook, stirring constantly, over moderate heat until nuts are lightly toasted. Drain off excess liquid. Spread half of the remaining sugar mixture in a shallow pan; arrange warm nuts in one layer over sugar mixture. Evenly sprinkle remaining sugar mixture over nuts. Allow mixture to cool. Store in an airtight container in a cool dry area.

Nick Lindauer

The Original Hot Sauce Blog