2 1/2 cups water
1 2/3 cups distilled white vinegar
3/4 cup grated Parmesan cheese
1/4 cup lemon juice
1/4 cup Worcestershire sauce
In a medium bowl, mix water, distilled white vinegar, cheese, lemon juice, Worcestershire sauce and olive oil. Cover and refrigerate overnight.
Remove doughnuts from bag. Heat a large skillet over medium heat. Place 1 tablespoon of the browned vegetable mixture into each pan. Arrange around the edges of the pan.
Remove from saucepan and place on a clean cookie sheet. Bake for 15 minutes in the preheated oven. Allow nuts to cool on baking sheet for 5 minutes before removing from saucepan.