2 cups assorted unsalted nuts, such as pistachios, cashews and pecans
1 Tbs. unsalted butter
1/2-tsp. ground cinnamon
1/2-tsp. ground cumin
1 tsp. cayenne
1 tsp. salt
1 tsp. sugar
Place a large dry skillet over medium heat, add the nuts and toast for 5 minutes until fragrant and lightly golden, shaking the pan often to prevent scorching. Add the butter and continue to stir until melted and the nuts are well coated. Sprinkle in the cinnamon, cumin and cayenne and toss for another minute.
Spread the nuts out on a cookie sheet and sprinkle with the salt and sugar; allow to cool. Serve immediately or store the spicy nuts in an airtight container for up to 5 days.