County Fair Grilled Sweet and Spicy Nuts
Makes 20 servings

Ingredients

• Sweet
  • 1 - cup raw unshelled pumpkin seeds
  • 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
  • 1/2 - teaspoon ground nutmeg
• Spicy
  • 1 - cup raw unshelled pumpkin seeds
  • 1 - cup whole almonds
  • 1 - cup roasted Spanish peanuts
  • 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

Directions

1. In a 9- by 9-inch heavy-gauge foil pan, evenly spread the pumpkin seeds and almonds evenly. 
2. Grill, stirring occasionally, for about 15 minutes or until the nuts are fragrant and lightly toasted. 
3. Remove the pan from the grill.
   In a small bowl combine the remaining sweet nut crunch ingredients and mix well. 
4. Drizzle the mixture over the nuts and toss to coat evenly. 
5. Return the pan to the grill and grill for 20 to 25 minutes more, stirring occasionally. 
6. Remove from the grill. 
7. Allow the nuts to cool in the pan for 1 hour. 
8. Break into bite-sized pieces. 
9. If not serving immediately, store in an airtight container.
   In a 9-by 13-inch foil pan, evenly spread the pumpkin seeds and almonds evenly. 
10. Grill, stirring occasionally, for about 15 minutes or until the nuts are fragrant and lightly toasted. 
11. Remove the pan from the grill and add the peanuts.
    In a small bowl, whisk together the remaining spicy nut ingredients. 
12. Drizzle the mixture over the nuts and toss to coat evenly. 
13. Return the pan to the grill and grill over Indirect Low heat for 5 to 7 minutes more, stirring once or twice. 
14. Remove from the grill and spoon nuts onto paper towels. 
15. Allow to cool. 
16. If not serving immediately, store in an airtight container. 
17. Serve the nut mixtures in separate bowls.