Spicy Nuts ‘n Cranberries

In a large saucepan, melt butter. Add maple syrup, brown sugar, salt, and chipotle chile powder. Heat until sugar is dissolved. Remove from heat and add pecan halves, dried cranberries, and whole almonds. Stir until nuts are fully coated.

Spread mixture onto a sheet pan covered with aluminum foil. Bake at 325ºF for 20 to 25 minutes, stirring 10 minutes. Mixture will be saucy; glaze will firm up as mixture cools.

Remove from oven when nuts are aromatic and golden brown. Cool 5 minutes on baking sheet. Stir mixture occasionally with spatula while cooling to separate into bite-size pieces, cool completely before consuming.

Store in an airtight container.