*2 Tbsp. vegan buttery spread (I use soy-free Earth Balance)
*2 Tbsp. pure maple syrup
*1 1/2 tsp. cumin
*1 1/2 tsp. cinnamon
*3/4 tsp. cayenne
*1 tsp. sea salt
*fresh ground pepper, to taste
*2-2 1/2 c. raw mixed nuts
Optional dry coating:
*2 Tbsp. raw, turbinado, or date sugar
*1 tsp. cinnamon
Preheat oven to 400.
Heat butter and maple syrup in a skillet and bring to a low boil. Add spices and stir, allowing to caramelize slightly. Add nuts and stir until coated.
Spread nuts evenly onto cookie sheet and place in oven. Cook about 15 min., stir, then cook about another 10 min.
Mix dry coating ingredients in med. bowl. Allow mix to cook slightly, then add to bowl. Stir or shake until all nuts are evenly coated. Cool nuts completely.