In an extra large sauté pan over medium-high heat add all nuts and cook until a slight char begins to develop.
Add tincture and cook for 3 minutes; then add oil reduce heat to medium and continue cooking for another 5 minutes stirring continuously.
Add sugar brown sugar honey salt and 2 tablespoons/30 ml of cinnamon and stir continuously while cooking until the sugars dissolve and create a caramel.
In an extra large steel salad bowl mix the powdered sugar with the rest of the cinnamon; then put on your LoveGlove.
Swirling the bowl in a circular motion gradually add the nuts using your gloved hand to press the caramel nuts into the powdered sugar mix continuing until all the nuts are covered.
