8 ounces lightly salted cashews (1-1/2 cups)
1/4 teaspoon cayenne pepper
1 tablespoon soy sauce
1 tablespoon honey
1/4 cup pure maple syrup
1-1/2 teaspoons butter, melted
8 ounces pecan halves (2 cups)

1. Preheat oven to 350 degrees F. For the "fire" cashews, line a 15x10x1-inch baking pan with foil. Grease foil; set pan aside. In a food processor or blender, place 1/2 cup of the cashews. Cover and process or blend until finely ground. In a small bowl, stir together ground cashews and cayenne pepper. In a medium bowl, combine soy sauce and honey. Add the remaining whole cashews; stir to coat. Stir in ground cashew mixture. Spread mixture in the prepared pan. Bake for 25 to 30 minutes or until nuts are browned, stirring two or three times. Cool. Break mixture into pieces.

2. For the "ice" pecans, line the same baking pan with new foil. Grease foil; set aside. In a medium bowl, combine maple syrup and melted butter. Add pecans; toss to coat. Spread pecans in the prepared pan. Bake for 20 minutes, stirring twice. Cool.

3. To serve, combine both types of nuts in a serving bowl. Makes about 16 servings.

4. Make-Ahead Tip: Prepare and bake mix as directed; cool. Store mix in an airtight container at room temperature for up to 1 week.