Spicy Candied Nuts

Preheat the oven to 350 F degrees. Line a baking sheet with parchment paper.
Mix together all the spices and ½ teaspoon salt in a bowl. Set aside.
Place sucanat, water, and rest of the salt in a saucepan. Stirring occasionally, bring the mixture to a boil over medium-high heat. Turn down the heat to medium-low and cook until it is slightly thickened, 4-6 minutes. Off the heat, stir in the spices.
Spread the nuts in the prepared baking sheet and roast for 5 minutes. Take it out of the oven and drizzle it with the mixture. Give it a big stir to make sure that the nuts are fully coated with the sugar syrup.
Bake for 20 more minutes, stirring and flipping the nuts three times during the process. You will see that as they bake the syrup will thicken and stick to the nuts.
Take the nuts out of the oven, stir in the rosemary leaves, and let them cool on the counter.
When ready to serve, break up the nuts if there are clustered, and serve.

Ingredient :

½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon cayenne pepper, optional
1 teaspoon kosher salt, divided
1 cup Sucanat, I used Wholesome brand
1/3 cup water
5 cups mixed unsalted and unroasted nuts, cashews, almonds, pecans, hazelnuts, etc.*
1 sprig of fresh rosemary, leaves torn