2 tablespoons butter
¼ cup light brown sugar
2 tablespoons water
¼ teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon ground cinnamon
½ teaspoon salt
2 cups mixed nuts (I used walnuts, pecans, and almonds)
Mix spices and reserve.
Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes. Transfer to a small bowl and set aside. Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown.
Remove from the heat and transfer to a baking sheet lined with foil or a silpat sheet, separating
with a fork so they don't clump. Let rest until cooled and the sugar has hardened, about 10 minutes. Store in
an airtight container.