4 cups nuts
For the coating Mix:
1/2cup sugar
1 Tablespoon or so Rio Grande Chile Spice Mix(Some like it hot)
2 teaspoons salt (less if using salted peanuts)
For the Glaze:
3 Tablespoons brandy
2 Tablespoons butter
1 Tablespoon dark brown sugar
Preheat oven to 400 degrees and toast the nuts on a cookie sheet for five minutes, stirring once. Meanwhile, in a large bowl, stir together all the ingredients for the coating mix.
In a large frying pan over high heat, combine all of the ingredients for the glaze and bring the mixture to a boil. Stir toasted nuts into boiling glaze and cook, stirring until glaze is dried up.
Toss hot glazed nuts into the spice mix coating. Stir to coat.
Cool completely before storing.
