3 cups mixed nuts (sliced almonds, pecans, macadamia, cashews, etc), toasted
2 tablespoons butter
2 tablespoons Vain Tahitian Vanilla extracted in Cane Rum
1 teaspoon cinnamon
1 teaspoon cumin
2 tablespoons sugar
1 teaspoon Kosher salt

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Melt the butter with the Vain Tahitian Vanilla in Cane Rum in a large sauté pan over medium heat. Add the toasted nuts to the pan and cook over medium heat until the liquid is gone and the nuts are glassy.

Mix the cinnamon, cumin, sugar and salt in a large bowl. Dump the nuts into the spice bowl, and toss vigorously to evenly coat. Spread onto a cookie sheet to cool. Serve.

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