Last year, my husband needed an hors d'oeuvre or snack to bring to his holiday party at work. We both love nuts -- especially when they're roasted with sweet and hot spices -- so I adapted this recipe from David Lebovitz, changing the spice mix. The chocolate gives it some depth, and the ginger and cayenne add sweet heat. The great thing about this recipe is that you can make a ton of it. And the not great thing -- you won't be able to stop eating it.

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