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 (opt.)
Extra garlic salt (opt.)

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 nonstick skillet over low heat. Add spice mixture and stir well. Simmer for 3 to 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 or oil on bottom of pan. If desired, sprinkle with coarse salt and a bit more garlic salt. Let rest for 2 hours in a cool place. Store in air tight jars, or pack up as gifts. Yield: 2 cups.