Ingredients

325g mixed raw nuts (I used walnuts, filberts [hazelnuts], almonds, pecans, cashews, pistachios, and brazil nuts)
1.5-2 tbsp honey
1/2-1 tsp cayenne
1/2 tsp salt
1/2 tsp ancho chilli powder or smoked paprika

Method

1. Heat a large skillet over medium to medium-high heat.
2. While pan is heating up, add honey, cayenne, salt and chilli powder or paprika to a large mixing bowl. Set aside.
3. Prepare a baking sheet lined with parchment paper.
4. Add raw nuts to the preheated pan. Toss/stir frequently to prevent burning for 6-10 minutes, until nuts are fragrant and become golden on the outsides (check the light coloured/skinless nuts for reference).
5. Once nuts are golden and fragrant, immediately add them to the large mixing bowl holding the remaining ingredients. Stir to completely coat the hot nuts with the honey and spices.
6. Spread the coated nuts into an even layer on the prepared parchment paper lined baking sheet. Place in the fridge to cool the coating quickly.
7. Break up any clusters and serve or store in an airtight container.

Notes:

1. Honey can be substituted for any liquid sweetener – if you are using a thinner sweetener than honey (ex. maple syrup) opt for the smaller amount so that the coating hardens better, or pre-thicken your syrup by heating it.
2. Choose the amount of cayenne that you and your guests will love. 1/2 tsp will give a subtle spice that follows the sweetness while 1 tsp will be more forward.
3. Feel free to add seasonal herbs (like rosemary and thyme) to your seasoning mix as another layer of flavour or instead of the spices!