- Adjust oven rack to middle position and heat oven to 180°C. Line rimmed baking sheet with baking paper and spread nuts in even layer; toast for 4 minutes, rotate pan, and continue to toast until fragrant and the colour deepens slightly, about 4 minutes longer. Transfer baking sheet with nuts to wire rack.
- For the spice mix: While nuts are toasting, stir together sugar, salt, cinnamon, cloves, and allspice in medium bowl; set aside.
- For the glaze: Bring rum, vanilla, brown sugar, and butter to boil in medium saucepan over medium-high heat, whisking constantly. Stir in toasted nut and cook, stirring constantly with wooden spoon, until nuts are shiny and almost all liquid has evaporated, about 1½ minutes.
- Transfer glazed nuts to bowl with spice mix; toss well to coat. Return glazed and spiced nuts to paper-lined baking sheet to cool (can be stored in an airtight container for up to 5 days).