Ingredients
4 cups walnut, pecan, or cashew halves or peanuts
2 tbsp crushed red chilli
¼ cup butter, melted
½ tsp ground cumin

Method
1. Combine the nuts and the melted butter and toss until the nuts are evenly coated.
2. Spread in a baking pan and bake in the oven at 180C/350F/Gas4 for 15 minutes.
3. Mix the chilli and cumin together in a bowl.
4. Add the nuts and stir well to coat.
5. Return the nuts to the baking pan and bake for another 10 minutes.
6. Drain on paper towels before serving.

Note: The nuts will keep for 2 to 3 weeks, refrigerated.