Add Sunflower kernels and Worcestershire. Fry until the butter starts cooking down and the Sunflower kernels have absorbed a lot of the mix.
Place nuts in large bowl.
Pour butter/kernel mixture on the nuts and toss well.
Spread coated mix on cookie sheet, and put in oven for about five minutes.
While that's cooking, bust up pork rinds into smaller, bite-size pieces in your large bowl.
Take out the nut mix and use it to coat the broken up pork rinds.
Spread them both back on the cookie sheet, and return to the oven.
Cook for about another 5 - 10 minutes, occasionally turning the ingredients as needed.
Cool and store in a covered container.
Toasted pumpkin seeds, LC chips, or other types of nuts would work well in this recipe. Use more pork rinds to stretch it if you want. Great to make ahead.Consider the nutritionals as a rough estimate on what I used and for a generous, cup-size portion (because I know you're gonna eat that much anyway)!