Stephen Fries' party snacks

(WTNH) - New Haven Foodie Stephen Fries is whipping up holiday party snacks.

Pistachios with Anise
2 cups            shelled raw pistachio nuts
2 teaspoons         vegetable oil
1 ½ tablespoons    Sambuca or any anise flavored liqueur
1 teaspoon        kosher salt
1 teaspoon anise seeds
1. Place all ingredients in a large, heavy- bottomed skillet and cook over high heat, stirring until the liquid is absorbed, 2-5 minutes.
2.Reduce heat to low and cook, stirring occasionally, until the nuts have darkened, about 10 minutes. Transfer the nuts to a plate and set aside to cool before serving. Makes 2 cups

Sugared Bourbon Pecans
1 cup            sugar
¼ cup            water
6 tablespoons        bourbon
¼ teaspoon        ground nutmeg
¼ teaspoon        ground cinnamon
¼ teaspoon        kosher salt
2 cups             lightly toasted pecan halves

1. Line a baking sheet with parchment.  
2. Place the sugar, water, bourbon, nutmeg, cinnamon, and salt in a large, heavy-bottomed skillet and bring to a boil over high heat.  Cook until the mixture reaches the soft-ball stage, about 235 degrees on a candy thermometer or when the bubbles have bubbles. Add the pecans and stir until well coated.  
3. Transfer the pecans to the prepared sheet, separating the individual nuts, and set aside to cool before serving.  Makes 2 cups.

Recipes courtesy of Sally Sampson author of "Party Nuts!"