I have done cinnamon sugar almonds and pecans. I used a cast iron skillet, dry, and I put in a pound or so of almonds. I mixed cinnamon and sugar, and sprinkled about a cup over the nuts, and heated the pan over medium heat. I kept stirring as the sugar began to melt, to spread the melty sugar over the nuts. I think I ended up adding more cinnamon sugar to get the thickness I wanted, but I was looking for a candy/confection effect, not a thin glaze for using in a salad.
It was easy, and the almonds were way too good. The pecans, not so much--a little overtoasted.
I just haven't been the same
since that house fell on my sister.