• 2 T butter
• 1/4 C light brown sugar
• 2 T water
• 1/4 t ground cumin
• 1/4 t cayenne
• 1/4 t cinnamon
• 1/2 t salt
• 2 C mixed nuts, such as walnuts,pecans, hazelnuts, and almonds (I used the ones in a can and they worked ok)

1. Mix spiced and reserve.
2. Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes. Transfer to a small bowl and set aside. Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1-2 minutes, or until the nuts are glazed and golden brown. Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork. Let rest until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.
3. It took longer then 10 minutes for the glaze to harden on the nuts for me. I used the non-stick foil to spread them out on. Worked great.

I copied this from Emeril's web-site a couple of years ago to make for Christmas gifts.