Candied nuts

Simultaneously sweet and savory, nuts are a particularly good choice. (Emma Christensen/TMS)

1 cup walnut halves
1 cup pecan halves
1 cup almonds

Heat the oven to 325 F. Line a baking sheet with foil and spray with nonstick coating.

Whisk the honey, sugar, lime juice, oil and spices in a mixing bowl. Stir in the nuts to coat.

Spread the nuts in a single layer on the baking sheet, drizzling any extra coating over the top. Roast 5 minutes. Stir the nuts and break up any clumps. Continue roasting and stirring every 5 minutes until the nuts are glazed, have turned dark brown, and smell toasty, a total of 20-25 minutes.

Set the sheet on a rack to cool, stirring every few minutes to break up clumps. Once cooled, store in an airtight container for 2-3 weeks.

Chai tea blend

Makes about 1 cup dry mix, equal to 16 servings. Double or triple this recipe as needed.

12 cardamom pods
1/2 teaspoon black peppercorns
1/2 teaspoon whole cloves (about 15)
2 cinnamon sticks
3 tablespoons minced candied ginger
1/2 cup loose black tea

Heat the oven to 350 F. Combine the cardamom, peppercorns, cloves and cinnamon in a metal pie tin and toast for five minutes. When cool enough to handle, place all the spices in a zip-top plastic bag and crush with a rolling pin.

Combine the crushed spices with the candied ginger and black tea. Store in one or more canning jars.

When gifting, include the following instructions: Steep one tablespoon chai tea blend in 1 1/2 cups of water for five minutes. Strain the tea and add 1/2 cup of milk, with honey to taste. Re-heat as needed.

Emma Christensen is a freelance food writer living in San Francisco, California. Find more of her writing at Apartment Therapy: The Kitchn --

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