Heat oven to 350 degrees F. Coat 15 x 10-inch jellyroll pan with nonstick cooking spray.
Heat oil in small saucepan over medium-low heat. Stir in sugar, chili powder, cumin, garlic powder and salt; cook 1 minute.
Place walnuts and almonds in a bowl. Pour seasoned oil over nuts; toss to mix. Place on prepared pan.
Bake at 350 degrees F for 10 minutes. Stir and bake 5 to 8 more minutes or until crisped. Remove and let cool. Makes 4 cups.
