Preheat the oven to 325 degrees F.
Mix the cumin, chili powder, curry powder, garlic powder, cayenne, ginger, and cinnamon in a bowl. Set aside.
Heat the oil in a nonstick skillet over low heat. Add the spice mixture and stir well. Simmer for about 3 – 4 minutes (be very careful not to burn).
Place the nuts and seeds in a bowl, add the spice mixture, and toss well. Spread the nuts in a single layer on a baking sheet. Bake for 15 minutes, stirring the nuts once or twice.
Remove the baking sheet from the oven and toss the nuts. Sprinkle with salt or garlic salt (my fav!).
Let cool, store in airtight containers, and enjoy!
Note: For this batch I used a scant cup of raw almonds, a scant cup of raw pecan halves, and about a 1/4 cup of raw sunflower seeds and pepitas. If you are making this in large quantities for gifts as I often do, I make a big batch of the spices together, and do 2 baking sheets at a time.