Heat oven to 250. Combine first three ingredients in a 13 x 9 inch pan.
Combine remaining four ingredients in a small bowl; quickly pour over cereal mixture. Stir to coat evenly.
Bake 1 hour, stirring every 20 minutes; cool. Makes 10 cups.
Mix together all ingredients and store in an airtight container.
Makes about 2/3 cup
Emeril
Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
Michael Chiarello, Napa Style
Stir together first 7 ingredients in a heavy skillet over medium heat, stirring until butter melts and sugar dissolves. Remove skillet from heat; add nuts and toss to coat.
Place pecans mixture in a single layer in an aluminum foil-lined 15 x 10 –inch jellyroll pan.
Bake at 250 for 1 hour, stiring every 15 minutes. Cool in pan on a wire rack, separating pecans with a fork. Store in air tight container.