A few months ago, I bought a jar of orange marmalade to use in a recipe (that I can't even remember now, and it wasn't blog-worthy). The other day I discovered the half-full jar in the refrigerator door, and a bag of roasted almonds in the pantry, and this is the very tasty result.
1/3 cup orange marmalade (use reduced sugar or no sugar added variety if you prefer)
2 teaspoons paprika (I used 1 teaspoon of smoked paprika and 1 teaspoon of regular paprika)
1 teaspoon ground cumin
2 cups shelled, roasted nuts (salted or not, as you prefer)
1/4 c. Splenda brown sugar blend
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt (regular table salt is OK)
a couple of shakes of cayenne pepper (to taste)
Heat oven to 300F. Line a baking sheet with foil and spray the foil with cooking spray.
Place the marmalade in a medium bowl and microwave on high for 45 seconds. Stir in 2 teaspoons paprika, 1 teaspoon cumin, and the nuts. When the nuts are evenly coated with the marmalade mixture, spread them in a single layer in the prepared pan.
Bake the nuts for 10 minutes. Remove from oven and cool 5 minutes. Stir the nuts to break up the mixture, which will be sticky. Combine the Splenda, 1/2 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, and cayenne pepper in a small bowl. Sprinkle this mixture over the nuts, stirring to combine. Cool competely and store in an airtight container.