If your nuts are salted, rinse them well, pat dry and place on a cookie sheet in a single layer in a warm (200F) oven. Turn oven OFF and leave to dry overnight. They must be totally dry before proceeding with the recipe. Otherwise, you'll have rubbery nuts.
Whisk together water, sugar, vanilla and spices in a nonstick dutch oven.
Cook over medium-low heat, stirring occasionally. It will form a syrup.
Cook syrup until it spins a thread from end of spoon when spoon is lifted (about 6 - 7 minutes).
Add the nuts. Stir to coat nuts with syrup. The nuts will clump together in a mass.
Stir constantly until syrup evaporates and sugar crystallizes on the nut, about 10 minutes. Do not turn up the heat to try to speed it up - you'll just burn it. Keep stirring, they will begin to dry out and will separate.
Pour out onto a wax paper lined baking sheet. Allow to cool completely. Store in zip top freezer bag.
To clean the pan: Allow the pan to cool, then add cold water and bring to a boil. Cover and let simmer 10 minutes.