Toast the nuts in a dry pan for about 5 minutes over medium low heat, while stirring so they don’t burn.
When done, pour them into a separate container. Put all the rest of the ingredients in your hot pan, (Be CAREFUL with the water; it spatters.) and stir for about 2 minutes till it thickens.
Pour the nuts back in the pan and stir well while cooking for 2 minutes more.
Then pour the nuts onto a foil lined cookie sheet, spreading them out, and let sit till cooled.
Keep in a sealed container.