1 cup granulated sugar
3/4 cup rum
2 cups cashews, whole and unsalted
2 ounces butter

Generously oil a baking sheet and set aside.

Bring the sugar and rum to boil in a saucepan. Cook for 3 minutes, until candy thermometer reads 234 degrees F. Remove from heat and add the cashews, stirring constantly to coat with syrup. The sugar will become white and grainy after about 30 seconds. Return saucepan to heat and re-melt sugar, adding a few drops of water if needed. Watch carefully - do not burn. When the syrup has turned a rich caramel color, about 2 minutes, and the nuts sound hollow at the tap of a spoon, remove from heat and stir in butter. Transfer mixture to prepared baking sheet, spreading out in one layer, separating any pieces that are stuck together. Cool completely. Store airtight for 2 weeks.

Yield: 2 cups

These peppery toasted almonds can be prepared up to two weeks ahead and stored in an airtight container.

2 tablespoons olive oil
2 tablespoons butter
1 tablespoon minced garlic
1/2 teaspoon dried hot red pepper flakes
3 cups whole blanched almonds
Coarse sea salt

In a large skillet over moderate heat, heat olive oil and butter. When butter foams, add garlic and stir until fragrant. Add pepper flakes and stir an additional 15 seconds. Add almonds and stir continuously until nuts are well coated and lightly toasted. Add salt to taste. Drain nuts on paper towels and let cool. Serve at room temperature.

Makes 3 cups or 12 servings.

Per serving (per 1/4 cup): 282 calories; 24.3 g fat (3.3 g saturated fat; 78 percent calories from fat); 7.7 g carbohydrates; 5 mg cholesterol; 87 mg sodium; 8.4 g protein; 4.9 g fiber

Line cookie sheet with foil; grease. In medium saucepan, combine all ingredients except almonds. Cook over medium heat until candy thermometer reaches soft-ball stage (234 degrees F). Remove from heat. Add almonds; toss until well glazed. Spread on foil-lined cookie sheet; cool completely. Break apart, if necessary.

Makes 3 cups.