Nonstick vegetable oil spray
1/2 cup light corn syrup
5 tablespoons sugar
2 1/2 teaspoons salt
3/4 teaspoon (generous) freshly
ground black pepper
1/2 teaspoon (scant)
cayenne pepper
4 1/2 cups mixed whole almonds,
raw cashews and pecans

Preheat oven to 325 degrees F. Spray large baking sheet with nonstick
spray. Combine the corn syrup, sugar, salt, black pepper and cayenne
pepper in large bowl. Stir to blend. Add the nuts; stir gently to coat.
Transfer to prepared baking sheet.
Place large piece of foil on work surface. Bake nuts 5 minutes. Using
fork, stir nuts to coat with melted spice mixture. Continue baking until
nuts are golden and coating bubbles, about 10 minutes. Transfer to
foil. Working quickly, separate nuts with fork. Cool. (Can be made 3
days ahead. Divide nuts among decorative tins or jars. Store airtight
at room temperature.) Makes 4 1/2 cups.

1/2 cup honey
1/2 cup brandy
3 cinnamon sticks
3 whole star anise
1 vanilla bean, cut crosswise
into 3 pieces
Three 3x1-inch strip orange peel
(orange part only)
12 whole cloves
Two 14- to 16-ounce jars
orange marmalade

Combine honey, brandy, cinnamon stick, star anise and vanilla bean in
large saucepan. Pierce each orange peel strip with 4 cloves, spacing apart;
add to pan. Simmer until mixture is reduced to 1/2 cup, about 5 minutes.
Add marmalade; bring to simmer, stirring often. Remove marmalade from
heat. Using tongs, transfer 1 star anise, 1 cinnamon stick, 1 vanilla piece
and 1 orange-clove strip to each of three 8-ounce canning jars. Fill each
jar with hot marmalade and seal with lids. (Can be prepared 4 weeks
ahead. Refrigerate.) Makes about 3 cups (enough for three 8-ounce jars)

Citrus Vodka

Six 2 x 1/2-inch strips orange peel
(orange part only)
One 8-inch wooden skewer
Six 2 x 1/2-inch strips lemon
peel (yellow part only)
Six 2 x 1/2-inch strips lime
peel (green part only)
One 750-ml clean clear wine
bottle with cork
One 750-ml bottle vodka

Fold one orange peel strip crosswise in half without breaking. Thread
onto skewer. Repeat with one lemon peel strip, then one lime peel strip.
Repeat, alternating remaining orange, lemon and lime peel strips on same
skewer. Using chopsticks as aid, if necessary, guide citrus peel skewer through neck of empty bottle, pushing gently but being careful not to break any peel. Fill bottle with vodka and cork. Refrigerate at least 1 week and
up to 3 weeks. Serve chilled. Makes enough to fill one 750-milliliter bottle

1 orange, peel and white pith removed
3 cups dry white wine
2/3 cup sugar
2 tablespoons fresh lemon juice
2 cinnamon sticks
2 bay leaves
1 tablespoon coriander seeds
1 tablespoon whole black peppercorns

1 cup dried cranberries
2/3 cup coarsely chopped dried pears
2/3 cup coarsely chopped dried figs
1/2 cup raisins
3 tablespoons minced crystallized ginger
4 small apples (about 1 pound total), peeled,
cored, cut into 1/2-inch pieces

Using small sharp knife, cut between membranes of orange to release
segments.
Combine white wine, sugar, lemon juice, cinnamon sticks, bay leaves, coriander seeds and peppercorns in large nonreactive saucepan. Cover
and simmer 15 minutes. Strain mixture; discard solids.
Return liquid to saucepan. Add cranberries, pears, figs, raisins and
ginger. Cover and simmer until fruit is tender, about 10 minutes. Add
apples. Simmer until apples are just tender, about 15 minutes. Cool to
lukewarm. Stir in reserved orange segments. Transfer to jars; seal
and refrigerate. (Can be prepared 1 week ahead.) Makes about 6
cups (enough for three 16-ounce jars).

Olive Oil Infused with Porcini and Rosemary

1 1/2 ounces dried
porcini mushrooms
3 cups olive oil
1 1/2 tablespoons
dried rosemary

Place mushrooms in strainer. Rinse under hot water. Drain well. Pat mushrooms dry. Combine mushrooms, oil and rosemary in heavy
medium saucepan. Cook over low heat until thermometer inserted
into oil registers 180 degrees F., about 8 minutes. Remove from
heat. Cover; cool to room temperature, 2 hours.
Divide mixture between bottles. Seal. Refrigerate up to 3 weeks.
Makes about 3 1/2 cups (enough for two 375-milliliter bottles).

Peppercorn, Mustard and Dill Vinegar

3 1/4 cups white wine vinegar
3 tablespoons yellow mustard seeds
1 tablespoon whole allspice
1 tablespoon white peppercorns
1 teaspoon dill seeds
3 bay leaves
2 lemon slices, halved
1 medium bunch fresh dill sprigs

Place first 5 ingredients in large bowl. Mix in bay leaves, lemon
slices and dill sprigs. Divide mixture between bottles. Seal. Store
in cool dry place at least 1 week and up to 6 weeks.