1 1/4 cups sliced almonds
2/3 cups unsalted roasted peanuts
1/4 cup raw pumpkin seeds

Mexican Spice Mix

1 tbl sugar
1 tsp kosher salt
1/4 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp ground coriander
1/8 tsp cayenne pepper
1/8 tsp garlic powder

Simple Glaze

2 tbl water
1 tsp light or dark brown sugar
1 tbl unsalted butter

1. Adjust oven rack to the middle position and heat the oven to 350 degrees. Line a rimmed backing sheet with parchment paper (I used aluminum foil) and spread the almonds on it in an even layer. Toast for 4 minutes and rotate the pan; add the peanuts and pumpkin seeds. Continue to toast until fragrant and the color deepens slightly, about 4 minutes longer. Transfer the baking sheet with the nuts to a wire rack.

2. For the spice mix: While the nuts and seeds are toasting, stir the sugar, salt, cinnamon, cumin, coriandeer, cayenne, and garlic powder together in a medium bowl; set aside.

3. For the Glaze: Bring the water, brown sugar, and butter to a boil in a medium saucepann over medium-high heat, whisking constantly. Stir in the toasted nuts and seeds and cook, stirring constantly with a wooden spoon, until the nuts are shiny and almost all the liquid has evaporated, about 1 1/2 minutes.

4. Transgfer the glazed mixture to the bowl with the spice mix; toss well to coat. Return the glazed and spiced nuts to the parchment-lined baking sheet to cool. (The nuts can be stored in an airtight container for up to 5 days.)