Chef's Corner: For the girls still in skirts - you're all nuts!

Looking for the between-class snack to keep you going?

These nuts will remind you of all the delicious parts of fall while you shiver away in your coats and mittens. Or if you want a little more kick, make the spicy ones. They're sure to keep you warm this fall!

Fall Spiced Nuts
1 / 2 c. unsalted butter
4 c. nuts
2 Tbsp. Worcestershire
1 Tbsp. soy sauce
1 / 2 tsp. salt
1 / 2 tsp. cinnamon
1 / 2 tsp. ground allspice
1 / 2 tsp. ground cloves
1 / 2 tsp. garlic powder
In a 2-quart microwave safe pan, melt the butter and stir in nuts. Add the Worcestershire sauce, soy sauce, salt, cinnamon, allspice, cloves and garlic powder. Mix well and microwave on high for 6 to 8 minutes, stirring every 3 minutes. Serve warm or at room temperature; store in a tightly sealed container.

Chili Spiced Nuts
2 tbsp. butter
1 c. walnut halves
1 c. salted peanuts
1 c. unsalted peanuts
1 tbsp. Worcestershire
1 Tbsp. Chili powder
1 tsp. garlic powder
1 / 4 tsp. cayenne pepper
1 tsp. cumin powder
Preheat the oven to 300 Degrees Fahrenheit. Add butter to a 13- x 9- x 2-inch baking pan; set the pan in the oven to melt the butter. Remove the pan from the oven; add pecans, almonds, peanuts, and Worcestershire sauce to the melted butter. Gently stir until well mixed. Bake the nut mixture until it is toasted, stirring occasionally, about 30 minutes. Remove the nuts from the oven and sprinkle the mixture evenly with Chili powder, garlic salt, and cayenne pepper. Toss until well mixed. Transfer the warm nuts to a bowl and serve immediately, or let cool and store them at room temperature in an airtight container until ready to serve.