For Terri, the hot nuts recipe, courtesy of Kate (to whom much thanks). It may be Levantine, and is referred to as a mezzo:
3 tbsp sunflower oil
2 1/2 cups whole blanched almonds
1 generous cup light brown sugar
1/2 tsp ground cumin
1 tsp chili flakes
salt to taste
Heat oil over medium-high heat until hot. Add almonds, stirring with 3/4 of brown sugar. Toss nuts to coat, saute until caramelised. Remove nuts to bowl and toss with cumin, chili and salt. Spread on baking sheet to dry, sprinkle with remaining sugar. Serve warm or at room temperature. Will keep for a couple of weeks in a sealed container.
And in the What? dept., this dainty from Good Housekeeping's Christmas Cook Book 'selections to brighten the holiday season' (published 1958), from the Goody Greetings section:
Old favorites presented in a new way. Stick a long skewer into a grapefruit; string doughnuts onto skewer. Wrap grapefruit in green cellophane, doughnuts in clear cellophane; top with a silver spray.
There follows a recipe for doughnuts rolled in sugar.
There are b/w photos on most pages, including 'Smoky Cocktail Spread' and 'Apricot-Confection Squares', but none of this construction. Anyone out there with expertise in '50s food: what is this supposed to look like, and why?