Joe Ames on May 16, 1997 at 3:18:07:

CAJUN-HONEY SPICED NUTS
4 c. mixed nuts
1/4 c. honey
1 tbsp. margarine
3 tbsp. Cajun spice mix
Melt honey and margarine together in large microwave dish (a microwave
popcorn popper is perfect) on HIGH for 1 minute. Stir in spice mix, then
stir in nuts until well mixed. Cook on high for 7 minutes, stirring
after
each 2 minutes and at end of cooking time. Spread out in 9x15 inch pan
to
cool, stirring to break apart. Store tightly covered.

SPICED NUTS
1/2 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
2 tbsp. water
1/2 lb. nuts
Mix together sugar, salt, spices and water. Boil to soft ball stage (138
degrees). Add nuts, remove from heat and stir until all turns to sugar.
Pour onto platter or waxed paper. When cool, break apart.

SUGAR AND SPICE NUTS
3 c. mixed nuts (1 c. each of walnuts, pecans, almond)
1 egg white
1 tbsp. orange juice
2/3 c. sugar
1 tbsp. grated orange peel
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1/4 tsp. salt
Heat oven to 275 degrees. Mix ingredients together all except nuts. Toss
mixture with nuts, coating well. Pour onto greased cookie sheet. Spread
out
so they don't touch. Stir every 15 minutes cooking for 45 to 55 minutes
until brown. Store in air tight container.

SPICED NUTS
2 tbsp. margarine, melted
1/2 tsp. ground cumin
1/4 tsp. ground red pepper
1/4 tsp. garlic powder
1 can (12 oz.) mixed nuts
Heat oven to 375 degrees. Stir margarine and spices until well blended.
Pour over nuts; mix well. Spoon into 13 x 9 inch pan. Bake 7-10 minutes
stirring halfway through cooking time. Makes 2 1/2 cups.

SPICED NUTS
1 c. sugar
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
6 tbsp. water
2 c. nuts
Boil mixture until it forms a ball; add nuts. Remove from heat and stir
until they glaze. Pour on waxed paper and break apart when cool. (Again
half toasted nuts make the result even tastier.)

SPICE NUTS
1 c. sugar
1 tsp. cinnamon
1/4 c. boiling water
1/8 tsp. cream of tartar
1/2 tsp. vanilla
3 c. nuts (walnuts, mixed nuts, etc.)
In a saucepan mix sugar, cinnamon, boiling water and cream of tartar.
Bring
to a boil. Then add vanilla and nuts. Stir until mix is evaporated. Pour
out and cool. Store in airtight container.

SPICED NUTS
1 1/2 c. sugar
1/2 c. water
1 tsp. cinnamon
1/2 tsp. allspice
2 c. nuts
Mix and cook in pan until candy thermometer reaches 238 degrees. Remove
from heat and add nuts. Stir until nuts are covered. Place on a greased
pan
or on wax paper. After they cool, separate nuts.

SPICED MIXED NUTS
1 slightly beaten egg white
1 tsp. water
1 (18 oz.) jar unsalted dry roasted nuts
1/2 c. unblanched almonds
1/2 c. walnut halves (can use other nut selections, if desired)
3/4 c. sugar
1 tbsp. pumpkin pie spice
3/4 tsp. salt
Combine egg white and water. Add nuts to this mixture. Next, combine
sugar,
pumpkin pie spice, and salt. Again, add nuts to this mixture. Toss until
well coated. Line cookie sheet with foil. Place nuts in a single layer
on
cookie sheet. Bake at 300 degrees for 20-30 minutes. Remove and place on
waxed paper to cool. Break clusters up before storing in tight
container.
Makes about 4 1/2 cups.

SPICED MIXED NUTS
3/4 c. sugar
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. allspice
1/4 tsp. nutmeg
1 egg white
2 1/2 tbsp. water
1 c. walnut halves
1 c. pecans halves
1 c. Brazil nuts
Heat oven to 275 degrees. Combine sugar, and all spices. Stir in
slightly
beaten egg white and water until blended. Add nuts, about 1/2 cup at a
time. Stir with a fork until the nuts are totally covered with syrup.
Drain
off excess and place singularly on a greased cookie sheet. Bake 45
minutes,
nuts will be golden and crispy. Store in a covered container.

SPICY NUT MIX
1 1/4 c. raw cashews or peanuts
3/4 c. soy nuts
1 c. sunflower and/or hulled pumpkin seeds
2 tbsp. corn oil
1 1/2 tsp. chili powder
1/8 tsp. garlic powder
1 1/4 tsp. salt
1 tsp. Worcestershire sauce
Combine nuts and seeds in large bowl. Place oil and spices in covered
container. Cover and shake. Sprinkle over nuts and seeds. Toss to coat.
Spread in baking pan. Bake 20 minutes at 300 degrees. Cool and store in
covered containers in refrigerator.

SPICED PECANS
2 c. nuts
1 c. sugar
1/2 c. water
1/2 tsp. cinnamon
Bring water and sugar to boil. Add cinnamon and nuts. Stir until all
liquid
is taken up.

SPICED NUTS
1/2 c. sugar
1/4 c. cornstarch
1 1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ginger
1/2 tsp. nutmeg
1 egg white
2 tbsp. water
2 c. nuts
Sift dry ingredients together into a small bowl. Combine egg white and
water and beat slightly. Dip the nut meats in the egg white mixture.
Roll
them about in the dry ingredients lightly, keeping them separated. Place
on
an oiled cookie sheet and bake at 250 degrees about 1 1/2 hours. Cool on
the cookie sheet. Store in a tightly covered container.

HEIDI'S SPICED NUTS
3/4 c. brown sugar
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg
2 1/2 tbsp. water
3 c. walnuts, pecans or Brazil nuts
(or combination)
In large microwave proof bowl, combine sugars, spices and water. Cook 1
1/2
minutes on High (full power). Stir once. Mix in nuts with a fork. Pour
mixture into baking dish. Cook 4 minutes on High (full power) or until
syrup hardens slightly. Cool on wax paper.

HOLIDAY SPICED WALNUTS
1/2 c. packed brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. each, nutmeg, and cloves
1 1/2 c. walnuts ( I mix in pecans, hazel nuts, black walnuts,
butternuts)
Combine all ingredients except nuts with 1 1/2 tablespoon water in a 2
quart glass bowl. Microwave on High for 3 minutes, stir occasionally.
Stir
in walnuts until well coated. Microwave on High 5 minutes, or until
syrup
hardens slightly. Spoon onto waxed paper to coat. NOTE: Microwaves vary
in
powder so watch carefully.

AUTUMN SPICED NUTSPUMPKIN PIE SPICE
1 egg white (beaten)
1 tsp. water
4 c. mixed nuts
1 c. sugar
1 tbsp. pumpkin pie spice (see following recipe)
4 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1/2 tsp. grated nutmeg
Combine egg and water, add nuts and toss. Combine sugar and spices. Toss
with nuts. Put on a single layer greased baking sheet. Bake at 300
degrees
for 20 to 25 minutes. Cool on waxed paper and break into clumps. Combine
and store in a bottle. Use 4 teaspoons of blend to one large can pumpkin
(2
p