Fall has been weird, here in New England. For the most part, the leaves are still green, and on the trees. Those that have fallen, have turned brown right away. No pretty leaf-peeping walks this year.

All the same, it is Fall, and Winter will be on us before we know it. Are you stockpiling nuts away for the winter, like the squirrels? If so, these are some very delicious options. (And don’t wait for December, they’re a delicious—and healthy!—treat right now.)

Chile-roasted almonds

1 T chili powder
1 T extra-virgin olive oil
½ t kosher salt
½ t ground cumin
½ t ground coriander
¼ t ground cinnamon
¼ t freshly ground black pepper
2 c whole almonds

Preheat oven to 350°. In a medium bowl, combine chili powder, olive oil, kosher salt, cumin, coriander, cinnamon, and pepper; add almonds and toss to coat. Transfer mixture to a baking pan. Bake about 10 minutes or until almonds are toasted, stirring twice. Cool almonds completely before serving. Store in an airtight container for up to 5 days.

Sugar-and-spice walnuts

1 egg white
1 T water
½ t vanilla
8 oz walnuts
½ c granulated sugar
1 t ground cinnamon
3/4 t salt
¼ t ground cloves
¼ t ground nutmeg

Preheat oven to 300°. Lightly beat egg white with water and vanilla with a fork. Add walnuts to egg white mixture. Stir until all walnuts are coated with the egg white mixture. Combine sugar, cinnamon, salt, cloves, and nutmeg and add to walnut mixture. Stir until all walnuts are coated with sugar-and-spice spice mixture. Transfer walnuts individually to a 12-by-18-inch nonstick baking sheet coated with cooking spray, ensuring that the walnuts are separated and dispersed evenly on the baking sheet. Bake for 30 minutes, then transfer walnuts to a clean, flat surface to cool. These are as good on a salad as they are by the handful.

Make-Your-Own Granola Bars

Maeve can bring in a morning snack to school. I offered her the options of home morning snacks from the summer, usually fruit or cracker & cheese, nuts & dried fruit. None are as exciting as the granola bars (not the dry kind Dad gets) or fruit snacks the other kids bring. I don't on a regular basis buy chewy granola bars or fruit snacks - and don't want to make them a habit. To compromise we decided to try making Chewy granola bars that were healthy and even have some dried fruit and nuts. I let you know how they go over at school. Ok. So the first one was not as big a hit as I hoped. Katie had this one pinned it was great.  First batch went in a day, and I didn't even add chocolate chips. This time I am so I'm doubling the recipe  no bake granola bars

Another favorite gift for the holidays is nuts, of any kind. These are my own version of semi-homemade. Clearly, I don’t grow the nuts, but boy! Do I add value! Candied pecans, chili-roasted almonds, roasted rosemary cashews (below), sugar & spice walnuts, I love ‘em all!

Nuts take a little more time than yesterday’s amaretto, but they’re well worth it. Wrap them in a pretty, expensive jar or can or—even cheaper!—a festive cellophane bag.

Roasted Rosemary Cashews
(from The Barefoot Contessa)

1 pound unsalted roasted cashews
2 tablespoons minced fresh rosemary
½ teaspoon cayenne
2 teaspoons light brown sugar
1 tablespoon salt
1 tablespoon unsalted butter, melted

Preheat oven to 350°. Spread cashews out on a sheet pan. Toast until warm, about 5 minutes.

In a large bowl, combine rosemary, cayenne, brown sugar, salt and melted butter. Thoroughly toss toasted nuts with spiced butter. Cool and package as gifts.