1 cup raw mixed nuts ( I used walnuts and almonds)
1/8-1/4 tsp chili powder
1 tsp ground ginger
1/2 tsp ground cinnamon
1 tbsp coconut sugar or brown sugar
1/2 tsp unsweetened coco powder
1/8 tsp black pepper
2 tsp coconut oil or canola oil
*Note: (If you have problems digesting nuts, soak them in water for at least 30 minutes or up to 24 hours in the refrigerator before preparing. Soaking the nuts in water also starts the sprouting process, which boosts nutritional value.)
Heat nuts in hot skillet for about 4 minutes. Remove from heat and pour nuts into a bowl. Set aside.
Add chili powder, ginger, cinnamon, sugar, coco powder, black pepper, salt, and coconut oil to skill. Cook until glaze begins to form, about 1 minute.
Add toasted nuts to spice mixture and stir. Make sure all nuts are coated with spice mixture. Cook for 1-2 minutes or until nuts are golden brown.
Store in air tight container to maintain freshness.