2 cups buttermilk baking mix
4 cups water
1 1/4 cups white sugar
2 tablespoons distilled white vinegar
1 tablespoon light soy sauce
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon ground black pepper
3 tablespoons olive oil
2 teaspoons dry white wine
1 cup chopped pecans
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
Combine buttermilk and water in a medium bowl. In a separate bowl, combine sugar, vinegar, light soy sauce, salt, garlic powder, pepper, olive oil, wine and pecans. Stir well and pour in buttermilk mixture, stirring to coat the mixture.
Cover one baking sheet with foil. Place pieces of foil on the baking sheet to line the baking sheet with foil. Using a wooden pick, spread pecans evenly on the baking sheet. Using a fork, sprinkle 1/3 of the pecans evenly over the pecans. Starting at the ends of the baking sheet, spread the remaining 1/3 of the pecans over the pecans using your finger. Starting at other lengths of foil, spread the remaining pecans evenly over the finished gouda. Starting at the end of the foil, spread the remaining 1/3 of the pecans over the finished gouda. Starting at the end of the foil, spread the remaining 1/3 of the pecans over the finished gouda. Starting at the end of the foil, spread any remaining pecans over the finished gouda. Starting at other lengths of foil, spread the remaining 1/3 of the pecans over the pecans. Starting at other lengths of foil, spread remaining pecans over the finished gouda. Starting at other lengths of foil, spread the thinly sliced almonds over the finished gouda.
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