Sweet 'n' Spicy Almonds
1 cup sugar, divided
1 tbsp. seasoned salt
1 tsp. ground cumin
1/2 tsp. crushed red pepper flakes
6 tbsp. oil (I used canola)
4 cups (1 1/2 lb.) whole blanched almonds

Combine 2 tbsp. sugar, seasoned salt, cumin, and red pepper flakes and set aside. In heavy 10" or 12" skillet, heat oil over medium-high heat. Stir in almonds; sprinkle with remaining sugar. Cook, stirring constantly, until sugar melts or is golden brown. Remove almonds from skillet. Sprinkle with seasoning mixture; toss until well coated.

Cool. Store in airtight containers. Makes about 4 cups.

You can substitute pecan or walnut halves, or even unsalted roasted peanuts.

Spicy Chili Pecans
3 tbsp. unsalted butter, melted
3 tbsp. honey
4 tsp. seasoned salt
1 tbsp. chili powder
hot pepper sauce to taste
4 cups (1 lb.) pecan halves

Combine butter, honey, seasoned salt, chili powder, and a few drops of hot pepper sauce; mix well. Add pecans and toss to coat. Spread pecan mixture on a 15" x 10" x 1" jelly roll pan. Bake at 350°, stirring every 5 minutes, for 15 to 20 minutes or until pecans are toasted. Remove pecans from pan; spread in single layer on wax paper. Cool.

The same goes for walnuts or almonds.

Rodeo Nuts
1/2 cup water
1 cup sugar
1 tsp. vanilla
5 tsp. cinnamon
3 cups mixed nuts (1 cup each pecans, cashews, walnuts)

Make a syrup of water, sugar, and vanilla in a small bowl. Stir well and add cinnamon. Mix well with a fork to break up the clumps. Pour mixture into a large nonstick skillet and cook over medium-low heat, stirring occasionally. When syrup begins to form threads, add nuts and continue to turn, stirring until syrup evaporates and sugar crystallizes on nuts. Remove from heat and spread coated nuts on wax paper to cool. Note: Watch the cashews; they tend to break apart when stirring.

Spicy Orange Pecans
1 1/2 cup powdered sugar
2 tbsp. cornstarch
1 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. salt
2 tbsp. grated orange zest (thinnest, colored part of peel only)
2 egg whites, slightly beaten
2 tbsp. fresh orange juice
2 cups pecan halves

Sift together sugar, cornstarch, cinnamon, allspice, and salt. Stir in orange zest. In a separate bowl, blend egg whites with orange juice. Stir pecans into egg-white mixture, coating each completely. Drain thoroughly, then roll in sugar mixture to coat well. Spread on cookie sheet; do not let pecans touch. Bake at 250° 20 to 25 minutes or until dry. Cool before storing in covered container. You can substitute walnuts, if you prefer.