1 pound mixed unsalted nuts (do not use Brazil nuts, coating will not stick to them)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 tablespoons unsalted butter
2 tablespoons dark brown sugar
2 tablespoons chopped fresh rosemary
1/2 teaspoon cayenne
1 1/2 teaspoons Kosher salt, plus more to taste
Position rack in center of oven and heat oven to 350 degrees. Scatter nuts on rimmed baking sheet and bake, shaking sheet a couple of times during baking, until nuts are nicely toasted, 10 to 15 minutes.
Meanwhile, set small heavy skillet over medium-high heat. Sprinkle in coriander and cumin and toast until aromatic, about 30 seconds.
Remove pan from heat and add butter, brown sugar, rosemary, and cayenne. Return skillet to low heat and stir until butter melts and sugar dissolves, two to two and a half minutes. Keep warm.
Tip nuts into large warmed bowl, pour warm spiced butter over nuts, and add 1 1/2 teaspoons Kosher salt. Stir until nuts are well-coated. Taste for seasoning and add more salt if necessary. Let cool completely.
Will keep in an airtight container as long as one week.
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