What you need,
3 cups mixed nuts; I used almonds, cashews, pecans, pumpkin
seeds
(You want to use unsalted nuts because you are going to add
all the flavor you need.)
2 tbsp. butter
2 tbsp. granulated sugar
1½ tbsp. brown sugar
1 tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground cloves
½ tsp. chili powder
½ tsp. ground cumin
3 tsp. flaky sea salt, divided
½ tsp. cracked black pepper
In a large cast iron skillet melt the butter and sugars
together over medium heat. Add the
cinnamon, ginger, cloves, chili powder, cumin, 1½ tsp. salt and pepper to the
melted butter mixture.
Cook for 1 minute until the spices are fragrant.
Add the nuts to the pan and stir well to coat all the nuts
with the butter and spices. Cook the
nuts, stirring often for 10-13 minutes until the nuts get lightly golden brown.
Transfer the nuts to a wax paper lined baking sheet and
spread into a single layer to cool.
Break apart the nuts and store in an airtight container for
up to 2 weeks. They won’t last that
long, I assure you!
Jen of My Tiny Oven
