1 1/2 cups sliced almonds
2/3 cup shelled pecans
1/4 cup raw pumpkin seeds

1 tablespoon granulated {sugar}
1 teaspoon sea salt
1/4 teaspoon ground {cinnamon}
1/4 teaspoon ground {cumin}
1/4 teaspoon ground {coriander}
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder

2 tablespoons water
1 tablespoon unsalted butter
1 teaspoon light or dark brown sugar

Toast nuts and seeds in a dry sauté pan; set aside.

Mix all spice mix ingredients together in a bowl; set aside.

Bring water, butter and sugar to a boil in a small saucepan over medium-high heat, whisking constantly. Pour over nuts and seeds, stirring constantly with a wooden spoon until well coated. Transfer nuts and seeds to the spice mixture bowl and toss to coat with spices. Spread on parchment paper to cool.