Line a baking sheet with parchment or a Silpat.

Crush cashews into pieces roughly the size of the pepitas (or any seed you choose to use.)

Heat the coconut sap, maple syrup, chipotle powder, cumin, paprika, and coarse sea salt in a small sauce pan over medium low to low heat. Let simmer lightly for 3-4 minutes.

Heat pepitas and cashews in a large skillet over medium high heat until toasted. (About 5 minutes.)

Once lightly toasted, coat with the seasoned syrup from the sauce pan.

Mix well quickly, making sure that all the nuts and seeds are coated. Let cook for 2-3 minutes, stirring constantly.

Spread out onto a Silpat or parchment paper. Let completely cool.

Break into brittle or bite size pieces.