Preheat oven to 325F. Lay a sheet of parchment paper over a baking sheet.

In a medium bowl, whisk together the olive oil, honey, coconut sugar/ light brown sugar, smoked serrano chili powder, and kaffir lime leaf powder.

Add in the mixed nuts, and toss with a spatula until evenly coated. Spread the nuts evenly on the baking sheet. Sprinkle on the sriracha lime sea salt.

Place tray into the oven, and bake for 18-20 minutes, turning over once. Baking time may vary, but they’re done when they are fragrant and golden brown.

Before the sticky coating cools, sprinkle on a little more sriracha lime sea salt. Once cooled, break the nuts into small clusters.

You may want to gobble them up quickly, but the flavor comes out stronger the next day. Store in an airtight container for up to a few weeks.