1/4 cup pure maple syrup

1 teaspoon chilli peppers, crushed

3 cups almonds, toasted

3 tablespoons sugar

1 teaspoon salt

1/2 teaspoon chili powder

1 teaspoon cayenne pepper

Preheat over to 325°F. Warm maple syrup and crushed red pepper in a large skillet over medium heat for 1 minute. Stir in almonds. Remove from heat and spread almonds on a baking sheet coated with cooking spray. Bake at 325°F for 20 minutes; cool 2 to 3 minutes. Maple mixture will be slightly sticky on the almonds. Combine the sugar, salt, chili powder, and cayenne pepper in a large bowl. Stir in almonds and toss to coat. Spread nuts on parchment paper to cool.