2 tablespoons butter
1/4 cup light brown sugar
2 tablespoons water
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups mixed nuts, such as walnuts, pecans, hazelnuts 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 aluminum foil, separating with a fork.

Let rest until cooled and the sugar has hardened, about 10 minutes.
Store in an airtight container.

NOTES from Kathryn:  I let the pan cool a little after toasting the nuts – it is easy to burn the glaze.

We use chipotle rather than cayenne. And push it up the heat scale quite a bit – we like our spice spicey