Stir together brown sugar, cinnamon, salt, ginger, allspice, nutmeg and cloves.
In a large, heavy skillet, melt butter over medium heat. Toast seeds in skillet, stirring often, until golden and beginning to pop, about 4 minutes. Stir in spice mixture and cook, stirring constantly, until spices are fragrant and nuts are coated well, about 1 minute longer. (Watch carefully to prevent burning.) Immediately spread in an even layer on a baking sheet; let cool completely, stirring occasionally.
The seeds are fine, just not enough of an improvement to the plain-salted version that it would make it worth choosing these over the norm.
