Ingredients: 2 tablespoons butter 1 teaspoon ground cumin 1/8 teaspoon ground red pepper 2 cups cashews 1 (5-ounce) package corn nuts 2 cups dried cherries

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Melt butter in 10-inch skillet; add cumin and red pepper. Stir in cashews and corn nuts. Cook over medium heat, stirring constantly, until lightly browned (1 to 2 minutes). Remove from heat.

Place cashew mixture and cherries in medium bowl; toss lightly to coat. Store in tightly covered container.