The balance of salty, sweet, and spicy makes these nuts irresistible – no wonder Pastry Chef Nancy Olson makes them by the gallon. They're a great complement to nearly any cocktail, but pair especially well with the Ginger Tonic (page 62) or Cranberry Daiquiri (page 73).
To make the spice mix, in a small bowl, stir together the sugar, salts, cumin, cinnamon, cayenne, ginger, black pepper, and nutmeg. Set aside.
Preheat the oven to 300˚F. Spread the almonds on a rimmed baking sheet and bake until lightly toasted, about 10 minutes. Immediately transfer to a plate and let cool. Reduce the oven temperature to 275˚F and grease a clean rimmed baking sheet with the grapeseed oil.
In a large bowl, combine the almonds, pecans, cashews, simple syrup, corn syrup, the 1 tablespoon grapeseed oil, and the spice mix. Toss gently until the nuts are evenly coated. Spread on the prepared baking sheet.
Bake until the spice mixture is caramelized and the nuts are lightly toasted, 25-40 minutes. (To check for doneness, take a few nuts out of the oven and let cool for a few minutes; if done, they will be dry to the touch.) Let cool completely. Store in an airtight container in a cool, dark place for up to 1 week.