Sweet & Spicy Roasted Nuts

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Yield: 3-1/2 cups
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    1   pound 
    mixed unsalted almonds, pecans, and cashews
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    1 1/2  tablespoons 
    light brown sugar
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    2   teaspoons 
    chopped fresh thyme
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    1/2  teaspoon 
    chipotle powder
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    Kosher salt
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    2   tablespoons 
    unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 400 degrees F. Spread the nuts on a large rimmed baking sheet and roast until they start to brown, about 10 minutes.
While the nuts are roasting, combine the sugar, thyme, chipotle powder, and 1 teaspoon salt in a small bowl. Transfer the nuts to a large bowl, add the butter, and toss well. Add the sugar mixture and toss again to coat evenly. Season with more salt to taste, transfer to small bowls, and serve while still warm. (These are also good at room temperature and will keep in an airtight container for at least 3 days.)
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