Smokehouse Almonds

2 1/2 cups raw almonds
1/2 teaspoon hickory smoked salt
2 tablespoons soy sauce
1/2 teaspoon brown sugar or honey

Preheat oven to 300ºF.

Toast almonds on a large baking sheet for about 25 minutes.

Stir salt and sweetener into liquid (either tamari or soy sauce) until dissolved.

Toss almonds with mixture in a large bowl. Let almonds soak for 2 or 3 minutes.

Return almonds to baking sheet and crisp in oven for 5 minutes.

Southwestern Cashews

4 cups Cashews, whole
3 Tablespoons Butter
1/2 teaspoon Cayenne pepper
2 teaspoons kosher salt
1 teaspoon Cumin
1 teaspoon Coriander

Melt the butter in a heavy skillet.

Add the nuts and cook, stirring frequently, until lightly browned. Drain.

Toss with the spices.

Allow to cool before serving.

YIELD: Makes 4 cups

Spiced Candied Walnuts

Peanut or canola oil
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
4 cups walnut halves
1 cup confectioners' sugar, sifted

In a deep saucepan, pour oil to a depth of at least 3 inches and heat to 350 degrees F. While the oil is heating, bring a large pot of water to a boil. Measure the salt, cinnamon, cayenne pepper and black pepper into a small bowl and mix well. Holding the nuts in a sieve, dip them briefly into the boiling water, about 1 minute for large halves. Transfer to a large bowl with a little water clinging to them. (Blanching removes some of the tannins and makes walnuts taste sweet.) While the nuts are still hot and wet, add the sugar and toss well to evenly coat. The sugar will melt on contact with the hot nuts. Keep stirring and tossing until all the sugar has melted. If bits of unmelted sugar remain on the nuts, they will not fry properly.

Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 1 minute. Be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.

While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.

YIELD: 4 Cups

Spiced Nut Mix

3 egg whites
2 teaspoons water
2 (12 ounce) cans salted peanuts
1 cup whole blanched almonds
1 cup walnut halves
1 3/4 cups granulated sugar
3 tablespoons pumpkin pie spice
3/4 teaspoon salt
1 cup raisins

In a mixing bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat.

Combine sugar, pumpkin pie spice and salt; add to nut mixture and stir gently to coat. Fold in raisins. Spread into two greased 15 x 10-inch baking pans. Bake, uncovered at 300 degrees F for 20 to 25 minutes or until lightly browned, stirring every 10 minutes. Cool.

Store in an airtight container.

Yields about 10 cups.

Spiced Pecans

4 cups unsalted pecan halves
2 tablespoons maple syrup
4 teaspoons coarse salt
1 teaspoon crushed red pepper flakes
1 teaspoon chili powder
1 teaspoon cayenne
1 teaspoon chili paste

Preheat oven to 300°. Line a rimmed baking sheet with parchment paper; set aside.

In a medium bowl, combine pecans, maple syrup, 3 teaspoons salt, pepper flakes, chili powder, cayenne, and chili paste. Toss to coat.

Spread nuts in a single layer on prepared baking sheet, and bake for 20 minutes. Remove from oven, toss with remaining teaspoon salt and let cool.

Serve immediately or store, at room temperature, in an airtight container for up to 1 week.

Source of Recipe: Martha Stewart

Spiced Vanilla Pecans

1 pound whole pecan halves
6 cups water
1/2 cup superfine sugar (not confectionery or granulated)
3 tablespoons unsalted butter, melted
1 tablespoon light corn syrup
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground black pepper

In a large saucepan, boil the pecans in the water for 1 minute. Drain well. While they're still hot, toss them in a large bowl with the sugar, melted butter, corn syrup and vanilla extract. Mix well and let the nuts sit, covered, for at least 12 hours, up to 24.

Preheat the oven to 325 degrees F. Put the nuts on a rimmed cookie sheet. Bake them for 30 minutes, stirring them every 5 minutes. The nuts should be well browned - though I realize they start out brown, so what you're looking for is a darker brown - and crisp-looking. Of course they won't really be crisp until they're cool.

Meanwhile, combine all the spices in a large bowl. The instant the nuts are done, add them to the spices and toss until they're well coated.

Pat the nuts back down on the cookie sheet in a single layer, so that they can cool without clumping. Cool them thoroughly and store airtight.

Makes 1 pound.

Spicy Hot Peanuts

4 cups lightly toasted shelled peanuts (See Note)
1 tablespoon chile oil (if you want them really hot) or vegetable oil
1 teaspoon red pepper flakes
1 teaspoon sweet or hot paprika
1 teaspoon chili powder
1 1/2 teaspoons kosher salt
1/2 to 1 teaspoon cayenne pepper, to taste

Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.

Place the peanuts and oil in a large bowl and toss to combine. Add the remaining ingredients and toss again to coat evenly. Transfer the nuts to the prepared sheet, place in the oven and bake for 10 minutes.

Remove from the oven, immediately loosen the nuts with a metal spatula, and set aside to cool before serving.

Makes 4 cups.

NOTE: To toast nuts, place in a single layer on a baking sheet or pan and bake at 350 degrees F 15 to 20 minutes, stirring once or twice.

Spicy Party Nuts

1 1/2 cups whole natural almonds
1 1/2 cups blanched slivered almonds
6 tablespoons bottled teriyaki marinade and sauce
1 egg white, beaten but not stiff
4 teaspoons granulated sugar
1 1/4 teaspoons ground red pepper (cayenne)
1 1/4 teaspoons onion powder
2 1/2 cups unsalted dry-roasted peanuts
1 tablespoon vegetable oil
2 1/2 cups seedless or golden raisins

Toast almonds on an ungreased large baking sheet with rim in a 350 degrees F oven for 10 minutes, without stirring, or until the slivered almonds are golden brown. Cool in pan on wire rack. This step is important to develop the almonds' flavor and golden color.

Meanwhile, reduce the oven temperature to 275 degrees F.

Combine the bottled teriyaki sauce, egg white, sugar, red pepper and onion powder in a large bowl. Stir in almonds and peanuts until evenly coated. Add oil and toss nuts to coat; turn out onto same baking pan with rim, spreading mixture evenly.

Bake 30 minutes in a slow oven, 275 degrees F, stirring and turning nuts over every 10 minutes.

Stir nuts and spread in a single layer after baking; cool completely in pan on wire rack. Stir in raisins. Store in a tightly covered container.

Yields 8 cups.

Sugar 'n' Spice Nuts

3 egg whites
2 tablespoons water
3 cups walnut halves
2 cups pecan halves
1 cup whole unblanched almonds
2 cups granulated sugar
2 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons grated orange peel
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves

In a mixing bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat.

Combine remaining ingredients. Add to nut mixture and stir gently to coat. Spread into two greased 15 x 10 x 1-inch baking pans. Bake, uncovered, at 300 degrees F for 20 to 25 minutes or until lightly browned, stirring every 10 minutes. Cool.

Store in an airtight container.

Yields 8 cups.

Sugared Pecans

1 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
6 tablespoons milk
1 teaspoon vanilla extract
3 cups pecans

In a 2-quart saucepan, combine sugar, salt, cinnamon and milk. Bring to a boil and cook to soft ball stage. Remove from heat and add vanilla extract.

Add pecans.

Stir until all pecans are coated and turn white and grainy. Spoon out onto wax paper.

When cool, break up any clusters of pecans. Keep in a well-sealed tin.

Yields 3 cups.

Swedish Nuts

1 pound pecan halves
2 egg whites
1 cup sugar
Dash salt
1/2 cup butter

Heat oven to 325 degrees.

Beat egg whites until frothy.

Add salt, then sugar, one tablespoon at a time, beating until stiff peaks form.

Fold nuts into meringue. Melt butter in 15x10 inch jellyroll pan.

Spread coated nuts over butter. Bake 30 minutes, stirring every 10 minutes, until nuts are light brown and all butter is absorbed.

Cool and store in airtight container.

Tabasco Almonds

2 cups raw whole almonds, blanched or skin-on
2 tablespoons unsalted butter, melted
2 tablespoons Tabasco sauce (any variety)
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt

Preheat oven to 250 degrees F. Line a cookie sheet with parchment paper.

Place all the ingredients except the salt in a large bowl and toss until the nuts are well-coated.

Transfer nuts to prepared cookie sheet and arrange in a single layer.

Bake, stirring every 15 minutes, until the nuts are darkened but not burnt - about 45 minutes.

Remove from oven and immediately loosen the nuts with a metal spatula.

Toffee Peanuts

1 cup raw peanuts
1/2 cup sugar
1/2 tablespoon vanilla
3/4 teaspoon salt

Combine peanuts and sugar over medium heat in skillet until clear and caramel color. Stir the entire time. Then add vanilla.

Turn out on foil and sprinkle with salt. Cool.

Walnut Rum Crunch

1 1/2 cups granulated sugar
1/2 cup packed dark brown sugar
1 cup dark rum
2 cups walnut halves

Line large baking sheet with aluminum foil.

Combine granulated sugar, brown sugar and rum in medium size heavy saucepan. Bring to boiling over medium-high heat. Continue cooking until temperature registers 275 degrees F on a candy thermometer, 15 to 25 minutes (soft crack state - mixture forms pliable strands when drizzled from a metal spoon into a bowl of cold water).

Stir in walnuts. Quickly pour out onto prepared baking sheet, spreading out with metal spatula as you pour. Let cool completely.

Break into 2-inch pieces. Store in airtight container in cool, dry place for up to 2 months.

• 4 cups of pecan halves
• 1/2 cup of butter or margarine
• 4 teaspoons of Worcestershire Sauce
• 1 tablespoon of garlic salt
• 1/2 teaspoon of Tabasco Sauce

Directions:

Pour 4 cups of pecan halves in a large baking pan, spreading them out evenly

Melt 1/2 cup of butter or margarine in a saucepan and add Worcestershire Sauce, garlic salt and tabasco sauce

Mix well and drizzle sauce over the pecans.

Sir pecans just a little to make sure they are completely coated and put them in a preheated 300º oven for 30 minutes.  Stir them periodically to make sure they toast uniformly.

After you remove them from the oven, pour them onto some paper towels so that any excess butter can be absorbed.

Once they have cooled, you can keep them fresh by storing them in an airtight container.