Harvest Chipotle Chili

Line a 13x9x2-inch baking pan with foil; lightly coat foil with nonstick cooking spray. Set aside. In a small saucepan, combine 2 tablespoons butter, 2 teaspoons Worcestershire sauce, 1 teaspoon water, 1 teaspoon ground chipotle chile pepper or chili powder, 1 teaspoon snipped fresh rosemary, 1/2 teaspoon celery salt and 1/2 teaspoon garlic powder. Cook and stir over low heat until the butter is melted. Simmer over very low heat for 2 minutes to combine flavors. Stir in 1-1/2 cups dry-roasted cashews, unsalted pumpkin seeds (pepitas) and/or peanuts. Spread nut mixture in an even layer in the prepared pan. Bake in a 325 degree F oven for 15 to 20 minutes, stirring twice. Sprinkle 1/2 teaspoon kosher, sea salt or coarse salt over warm nuts, stirring to coat. Remove foil with nuts from pan; set aside to cool. Store in an airtight container or bag for up to 2 weeks. (This makes a great snack. Double the recipe and keep half for the chili.) Makes 1-1/2 cups.