Sweet And Spicy Grilled Nuts

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 1 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 nuts onto paper towels. Allow to cool. If not serving immediately, store in an airtight container. Serve the nut mixtures in separate bowls.

This recipe yields 20 servings.

Wine Recommendation: Where there's heat, think of wines with more fruit and less alcohol. A brut-style Prosecco, the engaging sparkler from Italy's Veneto region, is a real thirst quencher and perfect palate cleanser for these hot and zippy snacks!

Beer Recommendation: With these addictive snacks, try a beer designed to be quaffed in large quantities! Mild English Ale delivers full body and only 3% alcohol -- refreshingly perfect for knocking back another handful of heat, sweet, and spice!