Mexican-Spiced Almonds, Peanuts, and Pumpkin Seeds

Mexican-Spiced Almonds, Peanuts, and Pumpkin Seeds

4 1/2 ounces sliced almonds

3 ounces roasted unsalted shelled peanuts

1 ounce raw pumpkin seeds

Spice Mix:

1 tablespoon sugar

1 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/8 teaspoon cayenne

1/8 teaspoon garlic powder

1/2 teaspoon smoked paprika

Glaze:

2 tablespoons water

1 teaspoons light brown sugar

1 tablespoon unsalted butter

1.  Adjust oven rack to middle position and heat oven to 350 degrees.  LIne rimmed cookie sheet with parchment paper and spread almonds in even layer.  Toast 4 minutes, rotate pan; add peanuts and pumpkin seeds, spreading in even layer.  Continue to roast until fragrant and color deepens slightly, about 4 minutes longer.   Transfer cookie sheet with nuts to wire rack.

2.  For the spice mix:  While nuts and seeds are toasting, stir together sugar, salt, cinnamon, cumin, coriander, cayenne, and garlic powder in medium bowl; set aside.

3.  For the glaze:  Bring water, brown sugar, and butter to boil in medium saucepan over medium-high heat, whisking constantly.  Stir in toasted nuts and seeds and cook, stirring constantly with wooden spoon, until nuts are shiny and almost all liquid has evaporated, about 1 1/2 minutes.

4.  Transfer glazed nuts to bowl with spice mix; toss well to coat.  Return glazed and spiced nuts to parchment-lined cookie sheet to cool (can be stored in an airtight container for up to 5 days).