1 ½ tsp. ground cumin
1 tsp. cayenne pepper
1 tsp. smoked paprika
½ tsp. coconut sugar
1-2 tbsp. tamari
Combine the cumin, cayenne, paprika and coconut sugar in a bowl and set aside.
In a non-stick pan, dry roast the almonds until they are lightly roasted and fragrant. Take off the heat, add the spice mixture and toss through to combine. Drizzle with the tamari, stirring until evenly coated.
Transfer to a plate and cool to room temperature, turning occasionally to separate.
*You can use your favourite nuts here. I have used almonds or macadamias, or even a mixed nut combination. All taste great!
Make these ahead to share at a BBQ, or even on Christmas Day.
Enjoy ☺ Shaz