More edible gift/party foods, this time for the the folks who like things a bit spicy. Candied Jalapenos 1 gallon can sliced jalapenos 4 lbs sugar canning jars Drain jalapenos. Pour 4 lbs sugar over the peppers and let sit to make its own juice. Bring to a boil and cook until peppers take a candied look. Pour into jars and turn upside down to seal. Serve after 2 weeks (earlier if you can't wait). Pour desired amount over a large block of cream cheese that is at room temperature; use as a spread on Waverly wafers or similar crackers. This next one is for the not so faint of heart. I gave a tin of these to a friend of mine whose tastebuds have already been killed by spicy stuff :smile2:, and even HE thought they were hot. He took some to his place of employment and reported back that his coworkers from south of the border loved 'em. Smoky Nuts 1/4 cup honey 2 tablespoons sugar 2 tablespoons chipotle peppers with 1 teaspoon pepper liquid, pureed (I used chipotles in adobo sauce - that's the only ones in LIQUID that I could find.) 1 1/2 cups pecan halves 1 1/2 cups whole almonds salt Preheat oven to 300 degrees. Combine first 3 ingredients in a medium saucepan. Cook over medium heat until sugar dissolves, stirring often. Stir in nuts. Spread coated nuts in a single layer in a lightly greased 10x15 inch jellyroll pan. Bake for 20 minutes; stir and bake 10-15 more minutes. Spread warm nuts onto aluminum foil or parchment paper; separate with a fork. Lightly sprinkle with salt. Cool before serving. Store nuts between layers of parchment paper or wax paper in an airtight container. Makes 3 1/2 cups. Note: You can use 3 cups of any one type of nut for this recipe, if desired.