Contains Nuts

In the Recipe Scavenger Hunt 2, I received these recipes for the "Contains Nuts" category:

Diane’s Sugared Peanuts

4 cup raw shelled peanuts with skins on
2 cup sugar
1 cup water

Preheat oven to 300 degrees F.
In a medium size pot over medium heat, combine the sugar and water and dissolve. Add the peanuts and continue cooking, stirring frequently until peanuts are completely sugar coated and there is no syrup left. Pour mixture onto an ungreased cookie sheet, spreading and separating the peanuts as much as possible. Bake until the peanuts are golden, about 12 to 15 minutes, stirring at 5 minute intervals.

Everything Spiced Nuts

1 cup blanched whole almonds
1 cup whole hazelnuts
2 Tbsp butter
1 Tbsp grill seasoning
1 tsp garlic powder
1 ½ tsp ground cumin
1 Tbsp hot sauce
1 cup smoked almonds
1 tsp poppy seeds
1 Tbsp sesame seeds

Pre-heat oven to 400 degrees. Roast the peeled almonds and hazelnuts for 7-8 minutes; your nose will when they are done.
Melt butter in large skillet over low heat and add the grill seasoning, garlic, cumin, and hot sauce. Add roasted nuts and smoked almonds. Toss to coat in butter mixture. Sprinkle poppy seeds and sesame seeds over the nuts. Transfer to bowl and serve warm.

Sun-Dried Tomato Walnut Pesto

1 ½ oz sun-dried tomato halves
2 cups boiling water
1 ½ cups loosely packed basil leaves, coarsely chopped
½ cup walnut pieces, toasted
2 tsp red wine vinegar
1 garlic clove, peeled & chopped
Freshly ground black pepper
5 Tbs olive oil
2 tsp balsamic vinegar
½ tsp Italian red chili paste (optional)
1/8 tsp salt

In medium heat proof bowl combine tomatoes and water. Let stand until tomatoes are plump and tender, about 15 minutes. Reserve 3 Tbs of the soaking water, then drain and coarsely chop the tomatoes. In a food processor combine all ingredients. Process in short pulses of power until mixture is evenly chopped, but chunky. Cover & refrigerate up to 3 days. Use at room temp.