1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. curry powder
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
1/4 tsp. powdered ginger
1/4 tsp. ground cinnamon
2 tbsp. olive oil
2 c. shelled whole almonds or pecans
1 tbsp. coarse (Kosher) salt (optional)
Extra garlic salt (optional)

Preheat oven to 325 degrees. In a bowl mix cumin, chili powder, curry powder, garlic salt, cayenne, ginger and cinnamon. Set aside. Heat oil in a non-stick skillet over low heat. Add spice mixture and stir well. Simmer for 3-4 minutes to mellow flavors.

Place nuts in a bowl. Scrape spice mixture onto nuts and toss well. Spread nuts in one layer on a baking sheet. Bake for 15 minutes, shaking the pan once or twice. Remove from oven. With a rubber spatula toss nuts with any spices and oil on bottom of pan. Let rest for 2 hours in a cool place. Store in airtight jars or pack up as gifts.