Preheat the oven to 160℃.
Line two trays with baking paper and spread the nuts out evenly on the tray. Cook for ten minutes, shaking them about half-way through. They should be lightly browned (and they smell delicious).
While the nuts are cooking, mix all the spices together with the sugar and the sallt.
Heat the oil in a large, heavy frypan over medium-high heat until hot, then stir in the nuts. If your frypan is not very big, I'd recommend that you divide the nuts into two, and cook in batches. In this case, start with half the oil and half the spice mixture.
Over a medium heat, stir in the mixture and stir continuously so as to coat all the nuts. In a couple of minutes, the sugar will start to melt, then caramelise. Be careful not to cook them for too long or they will burn.
Return the nuts to the lined baking tray, spreading them out evenly to cool, then repeat with the second half if cooking in batches.
Serve the nuts warm or at room temperature. Store in an airtight container for up to two weeks.