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3 c pecan halves
3 T butter, melted
1 large egg white
2 T sugar
1 tsp cinnamon
tsp ground cloves
tsp allspice
1 tsp hot red pepper sauce
    Stir together pecans and butter on large baking sheet; bake at 350F until lightly browned. Cool.
    Combine remaining ingredients in small bowl; stir into the pecans. Bake 5-8 minutes longer, until spice mixture hardens. Let cool before serving (preferably in a crystal bowl.)

1/4 c. butter
1/2 tsp. garlic powder or granules
1 tsp. garlic salt
4 c. unblanched almonds
    Melt butter in baking pan in oven; blend in seasonings.  Add almonds and bake at 350F 20-25 minutes, stirring frequently.  Drain on paper towels.

1 c. sugar
3/4 c. good bourbon
1 (12 oz.) can roasted salted nuts
4 T butter
    You need a candy thermometer for this.  Bring sugar and bourbon to the boil in a medium sized sauce pan. Cook to 234 ; remove from heat and add nuts, stirring constantly.         (The sugar will become white and grainy; do not take fright.)
    Return to heat. Over medium heat, re-melt the sugar, adding a few drops of water, if needed. Take care; it may burn easily!
    When the syrup has reached a rich caramel color and the nuts sound hollow when tapped with a spoon,  remove from heat and stir in the butter. Spread nuts on a baking sheet to cool.

1 lb. pecan halves
1 lb cashews
1 stick butter, melted
2 T sugar
1 tsp salt
tsp cayenne
tsp ground black pepper
tsp ground white pepper
     Mix nuts and butter in a large baking sheet and bake at 350F until lightly browned. Combine remaining ingredients, except paprika, and sprinkle over the nuts; mix well. Reduce oven heat to 250F and bake, stirring occasionally, about 30 minutes, until toasted. Drain on paper towels; sprinkle with paprika.

    3 T butter
1 c dry-roasted cashews
1 c raw almonds
1 c dry-roasted peanuts
2 T toasted sesame seed
2 tsp chili powder
1 tsp ground cumin
1 tsp paprika
tsp garlic granules
    Melt butter in a large skillet over medium heat; add nuts and cook, stirring constantly, until they are golden. Remove from heat and stir in remaing ingredients. Drain on paper towels and cool before serving.

stick butter
1 T Worcestershire sauce
`/2 tsp hot red pepper sauce
1 T seasoned salad salt
1 tsp garlic salt
tsp ground pepper
1 lb raw mixed nuts
    Melt the butter in a small saucepan; stir in remaing ingredients, except nuts. Spread the nuts in a large baking pan, drizzle the butter mixture over them, and stir well. Bake at 325F, stirring occasionally, until crisp. Drain on paper towels.

1 stick butter
6 dashes Tabasco
3 T A-1 sauce
4 c. pecan halves
2 T Cajun seasoning
2/3 c. sugar
     Melt butter in a baking pan in a 200F oven; add Tabasco and A-1. Stir in nuts.  Bake one hour, stirring often.  Drain on paper towels.  Mix together Cajun seasoning and sugar. Put the nuts in a bowl, pour the sugar mixture over, and mix in thoroughly.  This is good at either the cocktail or the dessert end of the table.

2 T honey
1/2 tsp. pumpkin pie spice
1 T butter melted
1 (12 oz.) can mixed salted nuts
    Preheat oven to 325F (165C). In a medium bowl, combine honey, spice and butter.  Add mixed nuts; toss to coat. Spread in a 15" x 10" jelly-roll pan.  Bake in preheated oven 10 minutes, stirring at least once.  Cool to room temperature.

2  T melted butter
1/4 - 1/2 tsp. cayenne
1 1/2 tsp. crumbled rosemary
1 1/2 tsp. salt
2 c. walnut halves
     Mix and spread in a single layer in a shallow pan.  Bake at 350F until richly browned, 10-15 minutes.  Best served hot.

4 T crushed red pepper
4 T olive oil
4 cloves garlic, minced
1 (24 oz.) jar dry roasted peanuts
    In a large, heavy skillet, heat pepper in oil.  Add garlic and peanuts and cook over moderate heat five minutes, stirring constantly.  Drain on paper towels.  These are good served with beer.   

2 egg whites
2 T soy sauce
4 tsp Worcestershire sauce
2 cloves garlic, minced
tsp salt
tsp chili powder
1 jar (16 oz) dry roasted, unsalted peanuts
     Combine egg whites, soy sauce, Worcestershire sauce, garlic, salt, and chili powder in the blender and whirl until garlic is pureed. Pour seasoning mixture over peanuts and mix well. Allow this to marinate a few minutes, then drain off the excess liquid, reserving it. Spread the nuts onto a lightly greased baking sheet and bake at 250F 10 minutes. Stir well, and drizzle reserved liquid over nuts; stir to mix. Bake 15 minutes longer, or until nuts are completely dry. Turn off oven, leaving the door ajar until cool. Store in airtight container.

2 egg whites
1 tsp sharp mustard
a dash or two of hot pepper sauce
cayenne pepper, to taste
4 c (about 1 pounds) unblanched, whole almonds
2/3 c (2-3 oz) freshly grated Parmesan
tsp salt
     Whisk the egg whites until frothy. Whisk in the mustard, the hot pepper sauce and yhe cayenne pepper. Add the almonds and coat evenly. Drain off excess coating. Mix the cheese and salt and toss with the almonds. Spread the coated nuts in a single layer on two greased baking sheets. Bake at 300F for 25 minutes, until nicely browned, tossing several times. Turn off the oven and leave the nuts to cool. Store in an airtight container in refrigerator or freezer. Makes about 5 c.

    Garlic is best bought from the bulk spices jars at health and natural foods stores. it's almost always fresher and more potent than the stuff they have at the supermarket. Also, you can frequently find "garlic granules" -- which is better than the powder.

    When a recipe says "heat to 234", the assumption is that you are at sea level, and you have a totally accurate candy thermometer. Neither of these conditions may pertain.
    At sea level, water boils at 212, so what you are trying to do is raise the temperature 22 above the boiling point of water. In Laramie, that boiling point is 198, and it varies according to where you live. Find out your altitude and make appropriate calculations before you launch into candy-making..
    Also, check your thermometer by boiling a little water and seeing what it reads (they aren't all accurate!) My thermometer claims water here boils at 189, so when I make Whiskey Nuts I look for a reading of 211 .

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