Once the nuts have cooked for 10 minutes, heat another medium-sized saucepan with 2” (5 cm) oil over medium heat until it reaches 350 °F (176 °C).
As soon as the walnuts are properly glazed, begin frying them in batches. Use a slotted spoon or spider skimmer to drain the nuts of any excess syrup and carefully lower them into the oil. Do not fry too many nuts at a time, only enough to barely form one layer in the frying pot. Remove the nuts from the oil when the nuts begin to float and turn dark amber, 30 seconds to a minute. Drain the excess oil from the nuts and transfer them to a heatproof bowl such as a ceramic one.
Add a few pinches of the spice mix to the bowl and toss them together while the nuts are still hot, to evenly coat the nuts with spice mix. Taste one of the coated nuts (be careful when it’s still hot), and adjust the seasoning according to your taste.
Spread the spice-coated nuts onto a tray lined with a cooling rack. Let cool completely before serving. Repeat the process to fry the rest of the nuts.
The nuts will be very tasty now, but will crisp up a lot more once cooled.