Over medium-low heat, render the fat from about 6-8 slices of bacon
pitch the bacon (or at least remove it from the pan)
add 34 oz of mixed nuts
stir well to coat everything well
stir in 1 cup brown sugar
1/4 cup of tabasco sauce (I like chipotle)
stir well to coat
When sugar is melted
stir in add:
1 tsp dry mustard
1 tsp chili powder
1 tsp red paper flake
1/2 tsp cayenne pepper
1/4 cup honey

Cold smoke for about 3-4 hours in one of those black wally world veggie things like shown in the picture below. I like Cherry wood, but just about any hardwood will work for nuts. I also try to keep them closer to the heat source so they stay sticky. Then you can give them a stir about every hour to keep the smoke even.

Here are the results:





They look sticky, but are really more like a brittle. Since they were a little warm I layed them out on some plastic wrap to cool flat and separate. In any event, they took on smoke very nicely. The smoke compliments the spice in a big bad way.