SUGARED GOOBERS IN A JAR RECIPE

2 cups raw peanuts
1 cup granulated sugar
1/2 cup water
In heavy saucepan or fry pan combine nuts, sugar and water. Place over medium heat;
cook and stir until mixture crystallizes and coats nuts. (Crystallization occurs
suddenly after it reaches a particular turning point so be prepared.) Spread coated
nuts on buttered cookie sheet and sprinkle lightly with salt. (Transfer nuts with
slotted spoon or turner to avoid loose granules.) Bake at 300 degrees for 15
minutes; turn or stir nuts and bake for an additional 15 minutes. Cool and store in
covered container or Ziplock bags. I include gift containers of these nuts in my
Christmas baskets.

SUPER SPICED PECANS

3 tablespoons butter
3 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1 dash bottled pepper sauce
1 pound pecan halves
In heavy skillet, melt butter. Stir in seasonings. Add pecans; toss until nuts are
well coated. Place at 300 degrees for 20 to 25 minutes, stirring often until nuts
are brown and crisp. Yields: 4 cups

SWEDISH NUTS

1 cup sugar
1 cup pecans
1 cup cashews
1 cup walnuts
1/2 cup whole almonds
1/2 cup butter
2 egg whites
1/2 teaspoon salt
Add sugar and salt to egg whites. Beat till stiff peaks form and very stiff and
thick. Fold nuts into meringue. Melt butter in 13X9X2-inch pan. Stir mixture into
melted butter. Bake at 325 degrees F for at least 30 minutes. Stir every 10 minutes
during baking, until no butter remains in pan and nuts are dark and crisp. Remove
from pan immediately. This sounds like a lot to do, but these are so tasty, you'll
wonder why you didn't fix them sooner. Warning, they won't last long!