I wouldn't mix them. Otherwise there's no point in putting a different spice on each nut. If you want them in one bowl why not make a spiced mixed nut combo. I've gotten good feedback on mixed nuts with rosemary and chili powder or cayenne. Ina garten has a good recipe for them. For just one type of nut, I like Cajon seasoned peanuts and cinnamon sugar and salt pecans. I like the rosemary mixed nuts that ina garten does but you gotta make sure the rosemary is REALLY finely chopped.

No, don't mix them.

This is the best spiced nut I ever made! totally different from the norm:

Toasted Spiced Cashews

4 cups unsalted cashews (about 1-1/4 lb.)

1 large egg white, beaten slightly

1/4 cup granulated sugar

4 tsp. garam masala

1-1/2 tsp. kosher salt

1/2 to 1 tsp. cayenne pepper

Position a rack in the center of the oven and heat the oven to 325°F.

In a large bowl, toss the cashews with the egg white, coating the
nuts evenly. Add the sugar, garam masala, salt, and cayenne. Toss again
to combine.

Line a large rimmed baking sheet with parchment. Spread the nuts
on the baking sheet and roast, stirring every 5 to 10 minutes and
breaking up clumps if they form, until nicely browned, 25 to 35 minutes.
Break up any clumps again while the nuts are still warm. When the nuts
have cooled, put them in a serving bowl, and cover if making ahead.
Makes 4 cups.

Silver never imparts a "chemical bit"...but salt is not good on silver it causes it to pit, sugar and spice, however, is fine.
Another no to mixed spices on mixed up mixed nuts. If you want to do different spices on different nuts, put them in different bowls.

Definitely separate bowls!

These are a favorite here.

Honey Chipotle Pecans

These are an addictive combination of sweet and spicy. My advice is to always make more than you think you'll need-- they go quickly! Recipe makes 2 cups of nuts and can be prepared up to a week ahead of time. Store in a sealed container.

2 Tablespoons honey
1 1/2 teaspoons chipotle powder
1 teaspoon ground cinnamon
2 cups pecan halves

2 Tablespoons granulated sugar
1 teaspoon sea salt

Preheat the oven to 325°. In a medium microwave safe mixing bowl, combine the honey, chipotle powder, and ground cinnamon. Warm through. (You can also do this on the stove over low heat.)

Stir nuts into warmed honey mixture. Still well to coat. On a parchment paper-lined baking sheet, spread honey-coated nuts in a single layer. Bake until toasted and fragrant, about 15 minutes. Meanwhile combine the sugar and salt in a small bowl.

Remove from oven and allow to cool only slightly (no more than a minute or two-- you want them to still be sticky.)

In a medium sized mixing bowl dump the hot nuts and add the sugar/salt mix tossing to combine. Spread nuts on cold waxed paper or parchment paper and let dry. It's best if they don't touch each other.

Serve or store covered until ready to eat.

Thank-you all for the good advice! I kind of thought so, but it was worth checking. Especially since you've been so generous with your recipes!

Thanks for the advice about the spoons, too! I have some non-metal ones, and glass bowls for the nuts.

Thanks so much!

CindyMac, the honey-chipotle recipe looks good! I will definitely try it. Thanks for posting!

This recipe for rosemary cashews is addictive:

http://www.foodnetwork.com/recipes/ina-garten/rosemary-roasted-cashews-recipe.html

So, I didn't have enough pecans to do CindyMac's recipe. I found one along the same idea for almonds (which need more toasting) which also had cumin, cinnamon, cayenne, smoked paprika and sesame seeds. I love them, but I think they were too spicy for many of the guests because less of them went. Either that, or they were too dark or something. More than half were left. More for us!

I was going to do P_M's cashews but I couldn't find any garam masala and either was blind to it, or forgot to replace after using it up. I loved the idea of Indian with cashews since they're grown there (though they're from Brazil). My eyes hit a giftie bottle of curry powder from Penzey's (for actual curry, I like to toast and grind my own, but do use it in things like chicken salad), and thought of the curry powder that needed using up. So I used the directions, but just the curry powder. It made for a tasty but not pow flavor and those went. So did the dry roasted macadamias.

So in the pan with the honey dregs left from the almonds, with a little more oil, I toasted pepitas with a blend of Mexican herbs plus a spoon of epazote. The leftover honey was just enough to make the herbs stick and kind of moisten them. People like those too.

I'll do the rosemary another time. I was too tired to go out and pick some.

Thanks to all of you for the guidance and recipes and courage! I haven't made any kind of spiced nuts (or seeds) in years and had forgotten all about them. All in all they were a hit!