Roasted Salted Brandied Nuts

1 pound pecan halves or English walnut halves
Brandy, bourbon, dry vermouth or
    orange juice as desired
2 to 3 tablespoons butter or margarine, melted
Salt or seasoned salt as desired

Place pecan or English walnut halves in a deep bowl; pour enough brandy or other liquor or orange juice over nuts to cover thoroughly. Allow nuts to stand at room temperature for at least 2 to 8 hours to absorb flavor of brandy or other liquor or orange juice.

Drain nuts thoroughly, patting dry with absorbent paper. Arrange nuts in one layer in a 15 x 10 x 1-inch baking pan which has been lightly coated with non-caloric vegetable cooking spray. Brush nuts lightly with butter or margarine and then sprinkle as desired with salt or seasoned salt. Bake, uncovered, in a preheated slow oven (300 degrees F) for about 30 minutes or until nuts are crisp. May serve warm or at room temperature.

Store in an airtight container in a cool dry place.