Directions

1. 1

   In a cast-iron or other oven-proof skillet, toast the nuts over medium-high heat for 3 to 5 minutes, stirring often, until fragrant and just beginning to brown.

2. 2

   Meanwhile, melt the butter in a small saucepan over low heat.

3. 3

   Stir in the maple syrup, ground tea, Pumpkin Pie Spice, and cardamom.

4. 4

   Pour the spiced glaze over the nuts and stir until every piece is well coated.

5. 5

   Sprinkle the Vanilla Bean Sugar and crystallized ginger over the top and toss again.

6. 6

   Spread the nuts onto a parchment-lined baking sheet to cool, then break apart with your fingers. Makes about 2¾ cups.