I usually just put them on a normal baking tray with a little sea salt and mix them up a bit. Brazil nuts, hazelnuts, pine nuts, pumpkin seeds, pecans, and some almonds. I toast them for awhile and then stir them around a bit mid-toasting.

I was told to avoid walnuts, though, due to the high mould content and also cashews.

For a different taste you could sprinkle a few herbs on them when they come out, like dried thyme or basil or rosemary or sage. Just a thought.