Sugar & Spice Nuts

• 2 tablespoons Earth Balance
• 1/4 cup light brown sugar
• 2 tablespoons water
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups mixed nuts
• 1/4 cup white sugar

Mix spices and reserve.

Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 5 minutes. Transfer to a small bowl and set aside. Add the Earth Balance, brown sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 4 minutes. Return the nuts to the skillet and toss to combine with the glaze. Cook for 2-3 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 30 minutes.

In a large Ziploc bag, toss the cooled nuts with 1/4 cup white sugar, use your fingers outside of the bag to break up any nut clumps.

Store in an airtight container.