Adapted from The Sweet Life in Paris. You can use any mix of raw nuts that you want, but I’m pretty partial to some pecan halves tossed in the mix. With the bit of heat from the pepper powder, their toasty flavor provides exactly the right balance. I use a non-stick baking sheet which helps keeps the nuts form sticking during the second baking (step #4). But if you don’t have one, you can use a lightly-greased baking sheet (grease it after the nuts are toasted on it) or a silicone baking mat. Note that the salt is added after the nuts are stirred, so it doesn’t dissolve. And be sure to use flaky sea salt, which has a more delicate flavor than ordinary table salt.