Blend dry soup mix with sugar and cumin. In a large skillet, melt the
butter and stir in the dry soup mixture. Add nuts and cook over medium
heat about 5 minutes or until nuts are coated with the mixture and have browned lightly. Spread out on a baking sheet to cool slightly before serving. May be stored in an
airtight container for 1 to 2 weeks.
Makes 2 1/2 cups.