Sweet and Spicy Nuts and Kettle Corn

1/4 cup plus 1 tablespoon coconut oil, melted 5 tablespoons agave nectar, divided
1/2 cup popcorn kernals
2 cups raw nuts (I used macadamia nuts and slivered almonds)
1 1/2 teaspoons salt, divided
1/4 teaspoon cinnamon
pinch of nutmeg

To make the nuts:
Pre-heat oven to 350 degrees. Combine 1 tablespoon coconut oil, 2 tablespoons agave nectar, and 1/2 teaspoon of salt in medium bowl. Add nuts and toss to coat. Spread nuts into a single layer in a glass baking dish. Bake for 12 minutes or until lightly browned. Remove and cool.

To make popcorn:
Heat coconut oil and 3 tablespoons agave nectar in a large, heavy-bottomed pot over medium heat. Add popcorn kernals and stir to coat well.. Cover with a tight fitting lid and turn down the heat just a bit. As the popcorn is popping shake the pot periodically to ensure the kernals are cooking evenly. When the popping stopes remove from heat and sprinkle with cinnamon, 1 teaspoon salt, and nutmeg. Add nuts and stir with a large rubber spatula to combine. Serve.