ITALIAN NUT MEDLEY

2tablespoons butter or margarine
4 cups mixed nuts
1 tablespoon soy sauce
1 envelope italian salad dressing mix

In a skillet, melt the butter over medium heat. Add nuts; cook and stir in soy sauce. Sprinkle with salad dressing mix; stir to coat. Immediately transfer to a greased baking pan and spread in single layer Cool. Store in airtight container. Makes 4 cups.

GINGERED ALMONDS

1 cup blanched almonds
1 teaspoon salt
2 Tablespoons butter
1/2 teaspoon ginger

Heat oven to 350º. Place nuts and butter in shallow baking pan. Bake 20 minutes or until golden brown, stirring occasionally. Drain on paper towels. Sprinkle salt and ginger over nuts; toss. Yield: 1 cup.

SPICY SUGARED NUTS (my favorite!):

Heat oven to 300º. Mix 1 tablespoon egg white and 2 cups pecans or walnuts (I always use pecans), stirring until nuts are coated and sticky. Mix 1/4 cup sugar and 1 tablespoon cinnamon; sprinkle over nuts, stirring until nuts are evenly coated. Spread on ungreased baking sheet. Bake 30 minutes. Yield: 2 cups.

PARMESAN GLAZED WALNUTS

1-1/2 cups walnut halves
1/4 teaspoon salt
1 tablespoon butter or margarine, melted
1/4 cup shredded Parmesan cheese
1/4 teaspoon hickory-smoked salt

Heat oven to 350º. Spread nuts in shallow baking pan; bake 10 minutes. Mix butter and salt; toss lightly with walnuts. Sprinkle cheese over top; stir. Bake 3 to 4 minutes or until cheese is melted. Yield: 1-1/2 cups.