Recipe(tried): A couple of good ones

Spiced Nuts (I always get asked for the recipe when I serve these - the best)

3 tablespoons peanut oil
2 cups whole almonds, blanched
1/2 cup plus 1 tablespoon sugar
1-1/2 tsp. kosher salt
1-1/2 tsp. ground cumin
1 tsp. crushed red pepper flakes

In a large, heavy bottomed pan, warm the oil over medium high heat. Add the almonds, and stir with a wooden spoon, coating each thoroughly with oil. Sprinkle with 1/2 cup sugar and continue to stir until the almonds become golden brown and the sugar caramelizes, about 4 minutes.

Remove pan from heat and pour almonds into a medium mixing bowl. Sprinkle the remaining sugar, salt, cumin and red pepper flakes over nuts, and toss well.

Pour the spiced nuts out in a single layer on a baking sheet, and separate with a wooden spoon. Allow nuts to cool for about 30 minutes. Spiced nuts can be stored up to 2 weeks in an airtight container. Makes 2 cups.

Another

2 tsp. cayenne pepper
1/4 tsp sugar
1-1/2 tsp. salt
1-1/2 tsp. cumin
1-1/2 tsp. cinnamon
2 egg whites
3 cups mixed nuts

Preheat oven to 350. Cover a large baking sheet with aluminium foil and spray with pam. Combine spices in large bowl. Set aside. In another bowl, beat egg whites until frothy but not stiff. Toss nuts in the beaten egg whites to completely cover them. With a slotted spoon, transfer nuts to spice mixture and toss until all the spices are clinging to the nuts. spread nuts in single layer on the baking sheets. Bake for 20 minutes. Cool and pack in airtight container for up to 2 months.