1cupcoarsely chopped pecanswalnuts, almonds are cashews also
¼tspcayenne peppermore or less depending on your preference for heat
1Tbspcoconut palm sugar or brown sugar
2Tbspsmaple syrup or agave
Brush or spray a sheet of parchment or tin foil with oil.
Heat a non-stick skillet over a medium-high flame for 2 minutes. Add the chopped nuts and toast them, tossing constantly for 2 minutes.
Add the spices and toss for another minute. This toasting will help intensify the flavor of the nuts and spices.
Add the sugar, maple syrup and salt and stir or gently shake the skillet to get the nuts coated. Cook, shaking the pan for another minute. Take great caution. - once the mixture gets hot it can burn skin easily - even a small drop of liquid sugar.
Spread the nuts out on the parchment (or foil) and let cool. DO NOT touch until the nuts are completely cooled.