Like the Pied Piper's music, the smell of sugar, cinnamon and vanilla has people gravitating toward its scent. In giant German roasters, Jim and Liz Robertson infuse large, grade A fancy, California-grown almonds with the intoxicating smell and irresistible taste of the all-natural mixture. Jim and Liz own Robertson's Roasted Almonds and both have heard from customers that the aroma had coaxed them to find the source from five blocks away.

What: Various nuts roasted in sugar, cinnamon and vanilla Information: (909) 625-4242

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About seven years ago, the Robertsons, of Claremont, started traveling to popular events, hooking people on the irresistible flavor of coated roasted nuts. On occasion, the Robertsons also roast peanuts, cashews, pecans and walnuts. The couple have sold their nuts at events including The Pasadena Tournament of Roses Parade, Claremont's Village Venture, jazz festivals, air shows and car shows.

The recipe and roasting process are no secret. It's all done on site and in the open. "Our ingredients are right on our banner: sugar, cinnamon and vanilla," Jim said.

Nuts are roasted in water. Cinnamon and sugar are added together followed by a few squirts of vanilla. The Robertsons use commercial professional roasters that look like a cross between a huge cotton candy machine and a mixer.

Paddles inside a large stainless steel bowl spin and gyrate counterclockwise while the bowl travels in the opposite direction. When the nuts hit 350 degrees, the ingredients will begin the infusion process. It's easy to tell when Almonds reach 350, they pop, somewhat like popcorn, but not as loud or rambunctious.

Once finished, the nuts are sprinkled with water to create a glazed and shiny appearance. They're bagged warm and sold on the spot. Nuts can stay fresh for nine months in a sealed container.

They can also be reheated in a microwave. Often the process has spectators watching, asking questions and filming the process. "I really like mingling with the people and talking with them, it's so much fun.

" Jim said. "You know, the Germans used to do this 100 years ago by hand. Our recipe is from the Germans.

" Robertson's Roasted Almonds is not a full-time job for neither Jim nor Liz. She's a teacher and he works for Edison. That might seem overwhelming for some, but not for the Robertsons.

In fact, they don't even consider it work. "It's fun and something Jim and I can do together," Liz said. "Before we would just go to work and then do our own thing.

We didn't spend that much time together, our kids were getting older, we just didn't have much in common." Jim likes to work air shows, Liz craft shows, but they both agree, the destination is not as important as the fun they have at their business. "We can't wait to get up in the morning on show day," Liz said.

"Sometimes it's hard like when it's really cold out or we have to get up at 3 a.m., but I figure we can sleep when we die.