WoW . . . you guys are way ahead of me. I was excited when I found a website that custom mixed my own personalized nut and dried fruit mix. Now I need to step up my game! Thanks for the info. Maybe I can contribute. If you want the highest quality nut and fresh dried fruit try that site. it is neat to get your own mix you choose either in a 1 lb. bag, gift tin or party platter. Go to www.nuttyidea.net

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http://www.nuttyidea.net

Sorry didn't establish the link. Thanks for the info

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Thanks I tried that site http://www.nuttyidea.net What a unique custom nut mix business. That is all this site does is custom mixes either Dried Fruit or nuts or a combination of the two, and they do it well! I now always have a bag in the hotel or office.

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My sister makes the best candied nuts -- spicy and sweet.
3 T. Peanut oil
2 cups whole blanched almonds (or whatever)
1/2 cup + 1 T. sugar
1 1/2 t. salt
1 1/2 t. cumin
1 t. crushed red pepper flakes
Heat the oil on medium in a skillet. Add the almonds then 1/2 cup of the sugar and stir until the almonds are golden and the sugar is caramelized (about 4 minutes). Remove from heat and put into a bowl and toss with the remaining ingredients. Cool in a single layer on a cookie sheet. This recipe is a bit touchy -- it never seems the same way twice but it it's almost always deeelish!

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I have made this version substituting a spice rub by Michael Chiarello but any spice rub you like could be used.

TOASTED SPICED ALMONDS
Adapted from Mary Sue Millken and Susan Feniger

2 cups whole raw almonds with skins
Juice of 3 limes
2-3 tablespoons honey
2 teaspoons toasted spice mix

Preheat oven to 300 degrees F. Toss almonds with lime juice & honey in medium bowl. Sprinkle spice mix over nuts; toss to coat evenly. Arrange nuts in single layer on large nonstick baking sheet. Roast until almonds are brick red, about 25 minutes. Cool completely. Transfer nuts to bowl and serve.

TOASTED SPICE RUB
Michael Chiarello

1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 teaspoon crushed red pepper flakes
1/4 cup pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon

Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel begins to turn light brown, add the red pepper flakes, and toss several times. Immediately turn the spice mixture out onto a plate to cool.

Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.

Keep the spice mix in a glass jar in a cool, dry place, or freeze.

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Try these, from the Union Square Cafe:
http://verbatim.blogs.com/verbatim/2006/10/great_snack.html

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I'll bet Ina Garten's recipe for rosemary cashews would work with a nut mix. They are fabulous!
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24135,00.html

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Those are some kicked up nuts!

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