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Combine bouillon cube, ginger, paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a spice grinder; pulse until finely ground, about 20 pulses.
Transfer spice mixture to a large skillet; cook over medium-low, shaking skillet often, until mixture is fragrant and toasted, about 4 minutes.
Transfer toasted spice mixture to a large heatproof bowl; let cool to room temperature, about 10 minutes. Do not wipe skillet clean.
Add butter to skillet, and melt over medium. Add nuts; cook, stirring often, until lightly toasted, about 8 minutes.
Add nuts to spice mixture in bowl. Add brown sugar, and toss to combine. Serve immediately. Alternatively, spread nuts on a large rimmed baking sheet, and let cool to room temperature, about 30 minutes.