Pecans and Cashews with Cane Syrup
4 tablespoons dark brown sugar, packed
1/2 tablespoon kosher salt
2 teaspoons ground cumin
1 teaspoon ground cinnamon
3/4 teaspoon cayenne pepper
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/2 teaspoons Steen’s cane syrup
3 1/2 cups (around 30 ounces) pecans and cashews
Preheat oven to 275 degrees. Line a baking sheet with parchment paper.
Mix all ingredients together except for nuts in a medium bowl. Add the nuts and toss with the spice mixture until evenly coated.
Bake for 35-40 minutes, stirring once halfway.
Remove pan from oven. Stir nuts with spatula, then carefully slide or lift the parchment with the nuts off the hot baking sheet onto the countertop. Let cool completely.
Break up nut and syrup mixture with your hands into bite-size pieces.