While Peter no longer works for Food52 he still thinks up ways to make the website better.
The few times I've made spiced nuts of some variety the key seems to be a combination of butter and a bit of sugar to create a sticky medium to hold the spice to the nuts. Take a look at this recipe to get the general idea and maybe experiment a bit from there?
(Disclaimer -- while I work for Food52 and love to cook, I work on the website so I have no special cooking experience. Cook at your own risk!)
Egg whites or oil can be used to keep spices on roasted nuts. This recipe looks like a good one: http://www.food52.com/recipes... And you can adjust the sugar/spices as needed
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