Recipe courtesy of Mary Sue Milliken and Susan Feniger
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about 4 cups



In a large cast iron skillet, over a medium heat, warm the oil. Add the garlic and cook 1 to 2 minutes. Add the almonds, pine nuts, and cashews. Add the Worcestershire sauce, chile powder, and cayenne. Mix well.

Stir in the pretzels and cook 3 to 4 minutes, stirring constantly. Remove from the heat. Add the raisins and salt. Mix well.

Turn the mixture into a serving dish and cool.

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