1tbsphoney(melt slightly, so it is liquid enough to coat the nuts)
2tbsphot sauce(any Caribbean hot sauce will work if it is flavored with scotch bonnet peppers and containing fruit, or you can use my Fruity Habeñero Hot Sauce)
Preheat the oven to 275F/135C. Line a large baking sheet with parchment or a teflon sheet.
Toss all ingredients together in a bowl until nuts are thoroughly coated
Bake for 8-10 minutes. Taste a nut to see if it's done. If not, bake another minute or two, then test again. The nuts will be sticky. Don't worry—they will become less tacky they dry. When they taste toasted, remove them from the oven.
Let them cook completely. You can serve them immediately or put them in a dry, airtight container after they are completely cooled and serve them the next day. If you are storing for longer than overnight, put them in there refrigerator. (If you've used a very spicy hot sauce, they could keep for weeks.)
If you feel the nuts are in danger of overcooking, then pull the tray out of the oven and immediately remove them from the baking sheet because they will continue to cook for a few minutes on a hot sheet.