The holidays are about to get a whole lot nuttier. Yes, I've braved the unknown tundra of our kitchen* to whip up a batch of Curried Walnuts. Our neighbour Jill introduced us to this savoury delight last year and last week I bravely asked for the recipe. If I can make them, you can make them, and trust me, you want to make these spicy nuts! * New York honed my takeout skills much to the detriment of my culinary competence. Oh for the days of pot roast and homemade cookies!

Curried Walnuts 1 pound walnut halves 1/2 cup sugar 2 1/2 tablespoons corn oil 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon cayenne pepper 1 1/4 teaspoons ground cumin 1/4 teaspoon coriander 1/2 teaspoon ginger 1/4 teaspoon ground cloves 1/2 teaspoon chili powder Preheat oven to 325°. Blanch the walnuts in boiling water for 1 minute and drain well. While still hot, put in a bowl and toss with the sugar and corn oil. Let stand 10 minutes. Arrange in a single layer on a rimmed baked tray. Bake for 30-35 minutes, turning every 5-10 minutes. When nuts are brown and crispy, put them into a bowl. Combine the seasonings and toss them with the still warm nuts. Spread the nuts in a single layer to cool completely. Store in an airtight container. Here's a tip: If you don't have all the spices, it can be expensive to buy the glass jar variety found at your local grocery establishment. Check out the bulk food section at a whole foods store. You'll be able to buy small amounts for mere pennies.