Spiced nuts are a great addition to simple salads. They add crunch and flavor making an otherwise ordinary bowl of greens special. I've used many nuts over the years including almonds, pecans, walnuts, and pumpkin seeds. I find that honey in a squeeze bottle, like the honey bears you can find everywhere, work best for this since you can drizzle it a little bit at a time. You barely need any...adding too much will make the coating gloppy.
Combine 2 tablespoons sugar, 1 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon cumin, 1/4 teaspoon corriander, and a pinch of cayenne in a small bowl. Place nuts on a sheet pan and toast in a 350° oven for about 10 minutes, or until the nuts are lightly browned and fragrant. Immediately transfer the hot nuts to a metal bowl and drizzle with a little honey. Toss to combine--the nuts should all be shiny, but not heavily coated. Sprinkle the spice mixture over the nuts and toss again until all the nuts are coated. Set aside to cool completely before using.