Spicy Spiced Nuts

1 teaspoon chili powder, preferably ancho (if you use a regular supermarket chili powder, cut down the cumin below)
1 teaspoon smoked paprika
3/4 teaspoon ground cumin
½ teaspoon ground black pepper
1/2 teaspoon cayenne pepper, or more to taste
3/4 cup pecans
3/4 cup raw almonds
1/2 cup dry roasted peanuts
½ cup raw pistachios
2 tablespoons extra virgin olive oil
2 tablespoons agave nectar
½ teaspoon coarse salt (I like Maldon sea salt on these)

Heat the oven to 325 degrees.

Mix the spices in a small bowl and set aside. In a separate bowl, mix the olive oil and agave.

Spread the nuts on a large baking sheet and roast for about 12 minutes, until they start to get toasty and aromatic.  Watch them carefully to make sure they don’t burn.

Remove to a bowl and toss with the olive oil mixture, stirring well. Add the spices and stir briefly. Return to the tray and roast for another 2-3 minutes. Remove from the oven, sprinkle with salt to taste and cool before serving.