Instructions

1. Indulge your love of cinnamon flavoring by putting about 1 cup of sugar in a large, flat skillet. Use all granulated sugar or a half-and-half mixture of white sugar and brown sugar. Add a dash of cinnamon and just enough water so that when you heat the skillet on a low-medium flame, the mixture thickens but doesn’t boil. Add a touch of coconut oil, if you like the flavor, and stir. Remove the skillet from the heat and pour in about 3 cups of nuts. Coat them thoroughly before overturning the mixture on parchment paper and letting them cool.

2. Make a honey of a flavoring for about 1 pound of shelled and unsalted nuts. Put the nuts in the oven to roast for about 10 minutes while you make a mixture of about 2 teaspoons of salt for every ½ cup of sugar. Set this mixture aside. Let the nuts cool completely while you combine a healthy amount of honey and a little bit of water in a large saucepan. When the honey begins to bubble, add some cinnamon, if you like, and turn off the heat. Put the nuts in the saucepan and coat them thoroughly with the honey. Spread the nuts on parchment paper and sprinkle them with the sugary-salty topping.

3. Combine equal amounts of lime juice and chili powder in a medium-sized bowl that will fit about 6 cups of nuts. Add several dashes of kosher salt and a sprinkling of cayenne pepper or red pepper flakes. Stir the flavoring, taste and adjust the hotness, if necessary. Put the nuts in the bowl and coat them thoroughly, then spread them on a baking sheet and bake until they are thoroughly toasted, about 40 minutes. Let the nuts cool completely and store them in an airtight container.

4. Combine roughly equal amounts of butter, brown sugar and water in a large, flat skillet. Add a dash or two of salt and bring the mixture to a boil. Add 3 cups of nuts and coat them thoroughly. Overturn the pan and lay the nuts on a parchment-lined baking pan. As the nuts cool, they will become crispy and ready to munch on.