Recipes which can make one feel a little nutty

With all the parties, Christmas programs, gift buying and wrapping and husbands always gone hunting, it is easy to go a little nuts this time of year.

Since I was feeling a little nutty when I sat down to write this week's column that is just what I did!

Festive Peppered Pecans

1/4 C. granulated sugar
1 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground red pepper
1 C. pecans or walnut halves

Have ready a large baking sheet. In a small bowl combine sugar, salt and black and red peppers. Heat a large skillet over medium-high heat; add pecans; cook and stir until hot, about 1 minute.

Reduce heat to medium; sprinkle pecans with half of the reserved sugar and pepper mixture; cook and stir until sugar melts, about 30 seconds.

Add remaining sugar and pepper mixture; cook and stir until sugar melts and coats nuts, about 40 seconds.

Place nuts on baking sheet; cool slightly and separate. Store in a tightly covered container.

Amaretto Cinnamon Nuts

1/4 C. butter or margarine
1/2 C. granulated sugar, divided

1/2 tsp. ground cinnamon
2 Tblsp. Amaretto
1 C. unsalted whole almonds

Heat oven to 425 degrees. Grease a baking sheet. In a small saucepan, melt butter over medium heat. Stir in 1/4 cup sugar and cinnamon. Bring to a boil, stirring constantly until sugar dissolves. Boil sugar mixture 3 minutes longer. remove from heat. Add Amaretto; stir until well blended. Stir in almonds. spread evenly on a greased baking sheet. Bake 5 to 8 minutes or until dark brown. Roll in remaining sugar; transfer to aluminum foil to cool completely. Store in an airtight container.

Christmas Whiskey Pecans

These can be frozen to keep on hand through the holidays.
1 C. granulated sugar
1/2 C. evaporated milk
1/4 tsp. salt
2 Tblsp. bourbon
3 C. pecan halves

In a large, heavy saucepan, combine the sugar and evaporated milk and bring to a low boil over medium heat, stirring constantly. Cook until the syrup registers 240 degrees F on a candy thermometer or forms a soft ball when a little is dropped into a 1/2 cup cold water. Remove pan from heat. Add the salt, bourbon and pecans and stir until the nuts are thoroughly coated with the syrup. Pour the pecans onto wax paper and cool completely before storing in an airtight container.

Fruit and Nut Cheese Ball

4 C. (16 ozs.) sharp Cheddar
cheese, shredded
3/4 C. butter, softened

2 Tblsp. Dijon mustard
2 Tblsp. milk
2 tsp. Worcestershire sauce
1/2 C. mixed dried fruit,
chopped
1/2 C. sliced almonds, toasted

Position knife blade in food processor bowl; add first 5 ingredients. Process 1 minute or until smooth. Chill 30 minutes.

Shape into a ball. Roll in dried fruit and almonds, pressing gently to make fruit and almonds adhere. Chill up to 2 days. Let sit 1 hour before serving. Serve with crackers.

Texas Brittle

1/2 C. water
1 C. granulated sugar
1 Tblsp. butter
1/2 tsp. salt
2 C. pecans, broken
2 Tblsp. molasses
4 C. cereal flakes (bran or corn
flakes)
1 tsp. vinegar

Boil sugar, water, vinegar, molasses, butter and salt together until mixture becomes brittle in cold water. Pour syrup over cereal flakes and pecan mix. Stir quickly and form into small balls.