Lightly oil a large stainless steel bowl. Place nuts inside. Set aside. In a small saucepan melt the strawberry jelly over medium heat. Add the paprika and cumin. Cook the mixture to the hard ball stage (260 degrees measured on a candy thermometer. You can test for the hard ball stage by dropping a teaspoon of the mixture into a glass of iced water. The mixture will instantly harden).

Immediately pour the mixture over the nuts. Stir with a wooden spoon to evenly coat the nut mixture. Allow the mixture to cool for five minutes. Once it is cool enough to handle, sprinkle the nuts with the brown sugar coating. Stir to combine.

Let cool completely, then pack into decorative, airtight tines.

fat; 0mg cholesterol; 347mg sodium; 8g protein; 29 g carbohydrate.