Ingredients

• 1 15 oz. can garbanzo beans, drained and rinsed
• 2 tbsp. vegetable oil
• 1 tsp. ground coriander
• 1/4 tsp. cayenne pepper
• 1/4 tsp. salt
• 1 tbsp. flour

Preparation

Preheat oven to 425. Combine all ingredients. Spread on a baking sheet and roast for 30 minutes or until crisp (when they start to pop).

Penzey’s Spices

Ingredients

• 1 16 oz. box wheat Chexs
• 1 3 oz. can chow mein noodles
• 1 cup (or more) cashews
• 1/3 cup vegetable oil
• 3 tablespoons soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Preparation

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.

Ingredients

• 1/3 cup sugar
• ¼ cup butter or margarine
• ¼ cup orange juice
• 1 ¼ teaspoons salt
• 1 ¼ tsp ground cinnamon
• ¼ to ½ tsp ground red pepper
• ¼ teaspoon mace
• 1 lb pecans

Preparation

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.