* 1/2 cup brown sugar * 1 teaspoon paprika * 1 teaspoon cumin
Directions:
Lightly oil a large stainless steel bowl. Place nuts in bowl. Set aside.
In a small saucepan, melt strawberry jelly over medium heat. Add paprika and cumin. Cook the mixture to the hard ball stage, 260° F measured on a candy thermometer (or you can test for the hard ball stage by dropping a teaspoon of the mixture into a glass of iced water; the mixture will harden instantly).
Immediately pour the mixture over the nuts. Stir with a wooden spoon to evenly coat the nut mixture. Cool for five minutes. Once cool enough to handle, sprinkle nuts with the brown sugar coating. Stir to combine.
Let cool completely, then pack into decorative, airtight tins.
Makes 3-1/2 cups.
Variation: Use SMUCKER'S Orange Marmalade in place of the SMUCKER'S Strawberry Jelly.
