Try this, from Bon Appetit. The nuts should be husked (the papery part removed) for best results. These are really good and the coating could probably be used with other nuts -- would be good with almonds, for example.

Roasted Hazelnuts

If the nuts have been stored in the freezer, bring them to room temperature before roasting so the coating maintains a smooth consistency.

Vegetable oil
4 cups hazelnuts, toasted, husked
1 cup (packed) dark brown sugar
1/3 cup coarsely chopped fresh rosemary
1 tablespoon coarse kosher salt
5 dashes of hot pepper sauce

Preheat oven to 350°F. Brush 13x9x2-inch baking pan and large rimmed baking sheet generously with oil. Mix hazelnuts, brown sugar, rosemary, salt, and hot pepper sauce in large bowl to blend. Transfer to prepared baking pan. Bake until sugar melts and coats nuts, stirring every 5 minutes, about 20 minutes. Transfer to prepared baking sheet. Cool completely. Break hazelnuts apart and store in airtight container at room temperature. (Can be made 5 days ahead.)

It's important to keep the hazelnuts hot during the entire baking time so the glaze doesn't clump. To prevent the hazelnuts from cooling off, don't remove them from the oven when stirring  just pull the oven rack out slightly.

(It may take slightly longer to make the nuts than indicated -- but they're really good and worth the trouble. Be sure to use fresh rosemary; dried won't be the same).

Makes 4 cups.

And a more typical recipe. My mom makes these with cinnamon only -- really good, and really good in salads.

Sweet-Hot Spiced Pecans

In a bowl, mix 1/3 cup sugar, 3/4 teaspoon cayenne, 1/2 teaspoon salt, 1/2 teaspoon ground coriander, 1/4 teaspoon
ground cinnamon, and 1/8 teaspoon ground allspice. Whisk in 1 large egg white and 2 teaspoons vegetable oil. Stir in 2 cups pecan halves. Spread nuts in a single layer in an oiled nonstick 10- by 15-inch baking pan. Bake in a 300° regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes. Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely. Serve or store airtight at room temperature up to 2 weeks (I keep them much longer). Makes about 2 cups.

Happy eating!