For the cashews, I drizzled 2Tbs of light olive oil, 1/2Tbs of black pepper and 1 1/4 Tbs of sea salt. In a bowl mixed well to coat.
The almonds got a coating of 1Tbs olive oil, 1/2 Tbs of Lowerys seasoned salt and 1/2 Tbs of Tony Chachere's Cajun blend.
The pecans were coated with 2Tbs of melted butter then mixed well. I added 2Tbs of light brown sugar and 1 tsp of cinnamon, again coated well.
I used about 3 oz of hickory, set my Smokin-it at 225 and let them go for 90 min.
By the way, I love these disposable grill trays from Wal-mart. They bend easily to fit my smoker, I can use them several times then toss them.
The nuts turned out amazing and have now ruined me for any other smoked nut from the store. They go great with Bourbon, by the way.