These nuts have a extra spicy touch, for a mild version, omit the cayenne pepper and replace chilli powder with Mexican chilli powder.
1 teaspoon each ground cumin and chilli powder
½ teaspoon each sweet paprika and ground coriander
5 cups mixed raw nuts, we used cashews, brazil nuts, natural almonds, pecans and walnuts
Preheat the oven to 180C (160C fan forced). Line a large baking tray with baking paper.
Melt butter in a frying pan over medium heat. Add cumin, chilli powder, paprika, coriander and 1 teaspoon salt. Cook, stirring for 30 sec. Add nuts and cook, stirring to coat for 2 min. Remove from heat.
Spread the nuts in a single layer on the baking tray. Bake in the oven for 8-10 min. Remove and let cool completely. Store in an airtight container until ready to use.