I used the recipe in Donna Klein’s book, The Tropical Vegan Kitchen: Meat-Free, Egg-Free, Dairy-Free Dishes from the Tropics (link). I doubled the sugar-spice blend and used a 16-oz bag (3 cups) of lightly salted, roasted cashews. The sugar did not melt into a glaze in the same way that maple syrup or honey does, but these were a sweet-hot nut. With 1.5 tsp of red cayenne pepper, they were a little too hot for me. However, my coworkers at our Holiday Party were delighted.
For the party, I bagged 2-ounce portions. Recipe yield: 13 bags (2 oz each).