This is a recipe from Gourmet, circa 1990. I wrote and asked permission to reprint the article giving appropriate credit to the publication and publisher but was denied.
Here is the link: http://www.epicurious.com/recipes/food/views/SPICY-ALMONDS-AND-CASHEWS-13387
This is a great host/hostess gift and something good to have on hand for any party. I’ve made it many times and bring it to Nanny’s every year for Thanksgiving and to Jim’s parents whenever we visit.
My notes are as follows. Try to get raw, unsalted nuts if you can. I usually can’t find blanched almonds but don’t mind the skin. If you have to get roasted, salted nuts OMIT salt from the recipe. I place the nuts in a 350 degree oven for 5 minutes if already roasted, 10 minutes if raw, coated with the spice mixture. Be sure to cool thoroughly before storing – it takes a while. Try to restrain yourself from eating them all while cooling, and keep your family away as well!!!
You might think they’re not crispy enough when they come out of the oven. Better not to overcook or burn them. They’ll crisp as they cool. Enjoy!
Cooking with Dee 
Ah, on my trip to NoCal I found raw, unsalted cashews at Trader Joe’s for about $5 each for two 16 oz bags. Maybe I’ll use them alone, perhaps with other nuts I find today like almonds or hazelnuts. That’ll be good for Thanksgiving, especially if I freeze them for a while. Dee
Yum, yum; can’ t wait for Thanksgiving. We leave ours in a mason jar on the counter for the children to come by and grab some when they so desire. Well, their mother does too.
We get ours through a coop. They’re delicious!!!