Some years back, Cooks Illustrated had an easy recipe for spiced nuts - you heat them in the oven for 5 minutes at 350. Then on the stove, on medium heat, stir them in a deep pan in which you have heated a little butter, water, sugar, and any seasonings that are liquid. That’s like a few tablespoons of liquid to a pound of nuts, stirring until the pan is just about dry. Then you toss the nuts into a big bowl in which you have mixed your dry seasonings. They are then spread on a cookie sheet to cool. There is no gooeyness or clumping to deal with. These do not have a hard glaze but the coatings are well-adhered. I have done the candied pecans and the curry almonds.
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