1 cup assorted shelled nuts (walnuts, almonds, cashews, etc.)
¼ teaspoon sea salt
¼ teaspoon cinnamon
a shake or two cayenne pepper (to taste)
¼ teaspoon powdered cumin a dash nutmeg
¼ cup brown sugar
2 tablespoons butter (for low-cholesterol version use walnut, almond, sesame or sunflower oil)
1 teaspoon Worcestershire sauce
In a mixing bowl, combine salt and spices and set aside. In a skillet melt butter or heat oil on medium, add nuts and toast. Add remaining ingredients and a teaspoon of water. Cook on low heat until sugar is melted. Spread the combination on parchment-lined cookie sheet and cool. Store in airtight containers.