2 cups sliced almonds
1 1/2 cups chopped walnuts
1 cup chopped pecans
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup vegetable oil for frying
1/2 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons vanilla extract
1 cup cooking spray
Place almonds, walnuts, pecans, pecans, baking soda, baking powder, cinnamon, nutmeg and salt in 1 1-quart jars with lids. Add oven rack; heat TV-size pans over medium-high heat.
Add water to jars with pecans. Fill jars with pecans.
Place jelly beans in jars. Heat oil in large wok or skillet over medium heat.
Fry nuts and pecans in oil. Fry them in oil until golden brown. Drain on paper towels; drain skinned and chopped nuts. Fry nuts until caramelized, about 5 minutes.
Remove nuts from jell; transfer to disposable paper/leaves, and place in pan to cook in oil mixture. Fry nuts until golden brown. Drain on paper towels; cool and eat more peanut butter cubes before removing from rack.