Makes 2 cups.
[What follows is Katrina's recipe; I've noted my adaptations.] Here's my nut recipe. The original called for curry powder, and I was out. I've made them both ways and I much prefer the ones with garam masala in them. Enjoy!
4 tsp olive oil
1 Tbsp powdered ginger (original calls for 1 tsp)
1 tsp garam masala
4 Tbsp sugar
2 Tbsp honey
1/2 tsp kosher salt (original calls for no salt)
2 cups unsalted mixed nuts (11.5 oz can)
Line a large platter or baking sheet with a piece of parchment paper, and set aside.
In a skillet (I used a nonstick pan), heat oil, ginger and garam masala over low heat until fragrant, 1-2 minutes. Stir in sugar, honey and salt, and mix well. Stir in nuts, and toss to coat.
Raise heat to low-medium, and cook until the sauce begins to caramelize, 2-5 minutes. If you have a light colored pan, the sauce should be amber; if it's a dark pan, you can't see easily, so go by consistency. You're aiming for an almost peanut brittle consistency.
Spread the nuts on the parchment to cool. They taste best after they've cooled, so you have to be patient. You'll be disappointed if you try them too soon. Good luck with this step!