Put 2 cups raw almonds, cashews, or pecans in a medium slow cooker.
Mix in 1 tsp. chili powder, 1/2 tsp. cayenne powder, and 1/4 tsp. cinnamon.
Cover and cook on HIGH for 1 1/2 hours, stirring every 20 minutes until the nuts are roasted.
Combine 1 Tbsp. olive oil with 2 tsp. sea salt, and stir into nuts.
Allow to cool and store in an airtight container. Yields 2 cups.