Roast the almonds and pepitas on a cookie sheet in a 350 degree oven for about ten minutes. Take them out and let them cool for a few minutes.
Mix the spices in a bowl. I used about 1 teaspoon of sea salt and a ¼ teaspoon of pepper, and ½ teaspoon of the garlic powder, curry and cumin.
Heat about one tablespoon of olive oil in a large pan. Add nuts and stir to coat. Once coated, spoon into the bowl with the spices and toss until they are all covered. Spread on a cookie sheet to cool.