Instructions: Heat 3 tablespoons peanut oil in a heavy bottomed saucepan over medium high heat. Add 2/3 cup each, whole blanched almonds, whole shelled pecans, and whole shelled walnuts. Toss well to coat with the oil.

Add 1/2 cup sugar to the nuts and stir constantly until the sugar caramelizes and the nuts are golden about 3 minutes.

Remove the nuts from the pan and transfer to a large bowl. Add the 1 1/2 teaspoons salt, 1 teaspoon ground cumin, 1/2 teaspoon 5-spice mix, 1 teaspoon red pepper flakes, and 1 tablespoon brown sugar. Toss until all the nuts are well coated with the seasoning.

Serve warm or store in an airtight container.

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