Serves: 20
Total Calories: 254

FOR THE SWEET NUT CRUNCH:
1 cup , raw unshelled shelled pumpkin seed
1 cup , whole almonds
2 tablespoons unsalted butter melted
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon cinnamon
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg

FOR THE SPICY NUTS:
1 cup , raw unshelled shelled pumpkin seed
1 cup , whole almonds
1 cup , roasted Spanish peanut
2 teaspoons hot chili oil
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper

TO MAKE THE SWEET NUT CRUNCH: Spread the pumpkin seeds and almonds evenly in a 9 by 9 inch heavy gauge foil pan. Grill over Indirect Low heat, stirring occasionally, until the nuts are fragrant and lightly toasted, about 15 minutes. Remove the pan from the grill.

In a small bowl combine the remaining sweet nut crunch ingredients and mix well. Drizzle the mixture over the nuts and toss to coat evenly. Return the pan to the grill and grill over Indirect Low heat for 20 to 25 minutes more, stirring occasionally. Remove from the grill. Allow the nuts to cool in the pan for one hour. Break into bite-sized pieces. If not serving immediately, store in an airtight container.

TO MAKE THE SPICY NUTS: Spread the pumpkin seeds and almonds evenly in a 9 by 13 inch foil pan. Grill over Indirect Low heat, stirring occasionally, until the nuts are fragrant and lightly toasted, about 15 minutes. Remove the pan from the grill and add the peanuts.

In a small bowl whisk together the remaining spicy nut ingredients. Drizzle the mixture over the nuts and toss to coat evenly. Return the pan to the grill and grill over Indirect Low heat for 5 to 7 minutes more, stirring once or twice. Remove from the grill and spoon the nuts onto paper towels. Allow to cool. If not serving immediately, store in an airtight container. Serve the nut mixtures in separate bowls.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 20
Total Calories: 254
Calories from Fat: 101

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Grilled Scallop Cocktail
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Hot, Sweet, And Sticky Chicken Wings
Jamaican Chicken Patties With Mango Chutney
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Mini-Grilled Blue Cheese Bites
Oysters With Sriracha
Poblano And White Bean Quesadillas
Prosciutto Scallops With Balsamic Glaze
Quail Nibblers
Shrimp Satay
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Sweet Pepper And Eggplant Bruschetta
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