1 pound Shelled pistachios
¼ cup Maple syrup
3 tablespoons Natural cane sugar
2 teaspoons Cumin
2 teaspoons Sweet paprika
2 teaspoons Chili powder
1 teaspoon Sea salt
⅛ teaspoon Cayenne pepper
Position a rack in the center of the oven and preheat to 350°F.
Spread the pistachios in a large roasting pan and bake until lightly browned and nuts are hot, about 6 minutes.
Pour the maple syrup over the pistachios and coat well. Bake, stirring occasionally, until the nuts have absorbed most of the syrup, about 10 minutes.
For sugar mixture: Mix together the sugar, cumin, paprika, chili powder, salt and cayenne pepper.
Gradually add the sugar mixture to the pistachios, tossing with a spoon, until the nuts are well-coated.
Cool slightly and break apart any nuts that are sticking together. Pour onto a greased baking sheet and cool completely.Yield: 4 cups.