Ingredients

• 1 large egg white
• 1/2 cup sugar
• 1 teaspoon freshly ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups pecan halves (8 to 9 ounces)

Directions

Preheat oven to 300 F. Brush large rimmed baking sheet with butter. Whisk egg white in bowl until foamy. Add sugar spices and salt. Whisk until mixture is thick and opaque. Add pecans, stir until coated. Using forks, transfer nuts to sheet, spacing apart: discard remaining coating.

Bake nuts until deep golden brown, about 35 minutes. Cool completely on sheet. Transfer to container; cover and store at room temperature.

(Can be made 4 days ahead).

Makes about 4 cups.

Ingredients

• 1 cup sugar
• 1 cup corn syrup
• 1 1/2 cups crunchy peanut butter
• 5 cups Banana Nut Crunch cereal
• 1 package ( 11- 1/2 ounces) milk chocolate chips

Directions

In a microwave safe bowl, combine the sugar and corn syrup. Microwave, uncovered, on high for 3-4 minutes or until sugar is dissolved. Stir in peanut butter; mix well. Add cereal; stir to coat. Press into a greased 13 in x 9 in x 2 in pan. In microwave safe bowl, melt chocolate chips. Spread over bars. Cool before cutting.

Makes about 4 1/2 doz

Ingredients

• 4 cups pecan halves
• 1 tsp salt
• 1 stick butter

Directions

Preheat oven to 300 degrees to roast. Melt butter in roasting pan. Place pecans in pan and mix with butter. You can add more butter if needed. Roast in oven for 10 minutes then stir; at 20 minutes stir again and sprinkle with salt. Roast until desired crispness or pecans start to brown. Store in air tight container. Red ground pepper may be added for a piquant taste along with the salt.

Ingredients

• 4 tablespoons (1/2 stick) butter
• 1/4 cup brown sugar
• 1/4 cup almond butter
• 1 teaspoon salt
• 8 cups popcorn (about 1/4 cup unpopped corn)

Directions

Optional: 1/4 cup sliced almonds, toasted

In a medium saucepan, melt butter and add brown sugar, stirring constantly until sugar is dissolved. Remove from heat, stir in almond butter and salt and mix well. Pour over popcorn and toss to coat evenly. Toss in optional sliced almonds if using.

Makes 8 cups.

Prep – about 5 – 10 minutes

Ingredients

• 6 quarts popped popcorn
• 2 cups packed brown sugar
• 1 cup butter or margarine
• 1/2 cup corn syrup
• 1 tsp salt
• 1 tablespoon vanilla extract
• 1/2 tsp baking soda

Directions

Place popcorn in a large bowl and set aside. ina saucepan, combine brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13-inch x 9-inch x 2-inch baking pans. Bake, uncovered, at 250F for 45 minutes. Cool completely. Stor in airtight containers or plastic bags.

Makes 5 1/2 quarts