1 pound (4 cups) walnut halves or large pieces 2 tablespoons olive oil 2 1/2 teaspoons chili powder 2 tablespoons worcetershire sauce 1/2 teaspoon onion powder 1/4 teaspoon freshly ground pepper 1/4 to 1/2 teaspoon coars (kosher) salt
Combine all ingredients except salt in crockpot. Stir to mix well. Cook uncovered on high heat for about 2 hours or until nuts are toasted. Stir in salt. Let cool. Store in an airtight container in the refrigerator up to 6 weeks. Serve at room temperature.