For the Sweet Grilled Nuts
Prepare the grill for indirect cooking over low heat (120°C to 180°C). Spread the pumpkin seeds and almonds evenly in a large disposable foil pan. Grill over indirect low heat, with the lid closed, until the nuts are fragrant and lightly toasted, about 15 minutes, stirring occasionally. Remove the pan from the grill.
In a small bowl combine the remaining ingredients for the sweet grilled nuts and mix well.
Drizzle the mixture over the nuts and toss to coat.
Return the pan to the grill over indirect low heat, close the lid, and cook for 20 to 25 minutes more, stirring occasionally.
Remove from the grill.
Allow the nuts to cool in the pan for 1 hour.
Break into bite-sized pieces.
If not serving immediately, store in an airtight container.
For the Spicy Grilled Nuts
Prepare the grill for indirect cooking over low heat (120°C to 180°C). Spread the pumpkin seeds and almonds evenly in a large disposable foil pan. Grill over indirect low heat, with the lid closed, until the nuts are fragrant and lightly toasted, about 15 minutes, stirring occasionally. Remove the pan from the grill and add the peanuts.
In a small bowl whisk the remaining ingredients for the spicy grilled nuts.
Drizzle the mixture over the nuts and toss to coat.
Return the pan to the grill over indirect low heat, close the lid, and cook for 5 to 7 minutes more, stirring once or twice.
Remove from the grill and spoon the nuts onto paper towels.
Allow to cool.
If not serving immediately, store in an airtight container.
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