I tried a new nut mix recipe from the 
Williams-Sonoma Holiday Entertaining Cookbook and have received rave reviews. I plan to give these nuts as little holiday gifts to friends and family this year. I purchased simple cellophane treat bags and pretty ribbon from Target to wrap the nuts in.
Spiced Rosemary Nuts
makes about 2 1/2 cups
2 1/2 cups mixed raw nuts
2 tablespoons olive oil
1 1/2 tablespoons chopped fresh rosemary
1 tablespoon sugar
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
Preheat oven to 300 degrees.
Place the nuts in a bowl. In a small, heavy saucepan over medium-low heat, warm the olive oil. Add the rosemary and stir until aromatic, about 1 minute.  Pour the seasoned oil over the nuts.  Add the sugar, cumin, salt, black pepper, and cayenne and stir nuts to coat evenly.  Transfer the nuts to a baking pan.  Bake, stirring occasionally, until the nuts are toasted, about 20 minutes.  Transfer to a plate and let cool completely.  Store in an airtight container at room temperature for up to 4 days.