Hot nuts

2 cups hulled raw peanuts (or almonds, pecans, etc.)
3 teas. Worchestershire sauce
1−2 Tbls. liquid smoke
2 Tbls. butter
2 teas. distilled white vinegar
2 teas. hot pepper sauce
3/4 teas. salt
1/8 teas. cayenne pepper

Line jelly roll pan with foil.
Toss nuts with liquid smoke and let marinate for at least 30 minutes, stirring occasionally.
Postion rack in center of oven and preheat to 325F.
Melt butter in heavy large skillet over med−low heat.
Cool slightly.
Stir in vinegar, hot sauce, salt, and cayenne.
Return skillet to heat.
Scrape in nuts and marinade.
Stir to coat nuts, about 30 seconds.
Return nut mixture to jelly roll pan.
Bake until deep golden brown, stirring at times, about 20 min.
Transfer pan to rack to cool.
Nuts will crisp as they cool.
Store in an air tight container.