Orange Cardamom Spiced Nuts

2.5 c nuts (I used 1 c raw cashews, 1 c raw pecans, and half cup dry roasted unsalted pistachios)

1/4 c Lundberg brown rice syrup

1/2 t coarse salt (I used Himalayan pink salt)

1.5 t dried orange peel or fresh orange zest

1 t ground cardamom (use 1/2 t if using potent, high quality cardamom)

Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper, set aside. In a medium bowl, mix nuts with syrup until evenly coated. In a small bowl; combine salt, orange peel and cardamom. Sprinkle spices over nuts, stir until evenly coated. Transfer nuts to one of the lined baking sheets, spread nuts in a single layer, separating nuts. Bake until nuts are golden and syrup is bubbly, about 10-15 minutes. Immediately transfer nuts to other lined baking sheet. Separate nuts. Let cool completely. Store in an airtight container.