Sweet and Spicy Grilled Nuts

Tired of dips and chips? These creative munches make a dynamic duo. Nibblers never had it so good.

For the sweet nut crunch:

1 cup raw unshelled pumpkin seeds
1 cup whole almonds
2 tablespoons unsalted butter, melted
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon cinnamon
1 teaspoon kosher salt
1/2 teaspoon cayenne
1/4 teaspoon ground nutmeg

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.

For the spicy nuts:

1 cup raw unshelled pumpkin seeds
1 cup whole almonds
1 cup roasted Spanish peanuts
2 teaspoons hot chilli oil
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne

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.

Makes 20 servings.