Chile Cashews

Make 1 (1-pint) jar

1 tablespoon vegetable oil
2 teaspoons chile powder
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1/2 teaspoon granulated sugar
2 cups roasted, salted whole cashews

Heat oven to 350 degrees F. Line baking sheet with aluminum foil. Spray foil with nonstick cooking spray, if desired. Set aside.

Combine oil, chile powder, cumin, red pepper and sugar in medium mixing bowl with wire whisk. Add nuts, stirring to evenly coat. Transfer mixture to prepared baking sheet and spread in single layer. Bake for 8 to 10 minutes, or until golden, stirring once or twice.

Remove nuts from oven and cool completely on baking sheet. Transfer nuts to 1-pint wide-mouth jar. Seal jar.

Decorate jar and attach gift tag.

Fruity Snack Mix in a Jar:

1 cup roasted and salted soy nuts
1 cup pretzel sticks (broken in half)
2/3 cup dried cranberries
2/3 cup dried pineapple, cut into 1/2-inch pieces
2/3 cup white chocolate chips

Combine all ingredients in mixing bowl with wooden spoon. Transfer mixture to a 1-quart wide-mouth jar. Seal jar.

Decorate jar and attach a gift tag with the following note:

Try Fruity Snack Mix on hor or cold cereal, sprinkle it on pancakes or waffles, or use as an ice cream topper. It can also be mixed into muffin, quick bread or cookie doughs.