A sweet and savoury blend of pecans and almonds that’s great for snacking or entertaining. Makes 2 cups.
Preheat the oven to 350°F.
Stir the olive oil, balsamic vinegar, and Demarara sugar together in a frying pan or saucepan over medium-low heat.
Sprinkle in the cumin, paprika, cayenne, and salt and mix well.
Add the almonds and pecans, stir to coat, then cook until the mixture becomes sticky, about 5 minutes.
Spread the nuts on a baking sheet lined with parchment paper and bake for 15 to 20 minutes, or until crunchy.
Let cool and serve at room temperature. The spiced nuts will keep for a few weeks in an airtight container.