2 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
4 tablespoons light corn syrup
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
pinch of salt
4 cups mixed nuts
Place rack in middle of oven and preheat to 350°F. Line a large baking sheet with parchment paper and lightly butter parchment though this is not completely necessary.
Stir together all the ingredients with the exception of the nuts in a medium sized, heavy saucepan and bring to a boil over high heat. Note, if you are using salted nuts, you might want to adjust the salt content down or eliminate it altogether. Turn down the heat to medium, add nuts and cook, stirring constantly, 3 minutes.
Spread nuts in a single layer on the lined baking sheet, separating any clumpy bits as much as you can. Bake, stirring nuts once with a heatproof (rubber) spatula halfway through baking but also keeping them in a single layer, until golden and bubbling all over, about 12 to 15 minutes. Cool on baking sheet on a rack 45 minutes, then break into small clusters with your hands.
The nuts can be stored in an airtight container for up to 2 weeks.