Ingredient

• 1 (0.2-ounce) chicken bouillon cube
• 1 tablespoon ground ginger
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 tablespoon unsalted butter
• 5 cups salted mixed nuts
• 1 tablespoon light brown sugar

Direction

1. Combine bouillon cube, ginger, paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a spice grinder; pulse until finely ground, about 20 pulses. Transfer spice mixture to a large skillet; cook over medium-low, shaking skillet often, until mixture is fragrant and toasted, about 4 minutes.
2. Transfer toasted spice mixture to a large heatproof bowl; let cool to room temperature, about 10 minutes. Do not wipe skillet clean. Add butter to skillet, and melt over medium. Add nuts; cook, stirring often, until lightly toasted, about 8 minutes.
3. Add nuts to spice mixture in bowl. Add brown sugar, and toss to combine. Serve immediately. Alternatively, spread nuts on a large rimmed baking sheet, and let cool to room temperature, about 30 minutes.