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Preheat your oven to a low temperature, typically around 300°F to 325°F, to ensure the nuts toast evenly without burning. Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together oil or melted butter, Worcestershire sauce, Dijon mustard and brown sugar until the sugar is mostly dissolved.
Add the raw nuts to the bowl and toss until every piece is well coated with the mixture. Add a pinch of cayenne pepper.
Spread the coated nuts in a single, even layer on the prepared baking sheet. Bake for 30 to 45 minutes, stirring the nuts every 10 to 15 minutes to promote even toasting and prevent burning.
Remove the nuts from the oven and let them cool completely on the baking sheet. The coating will harden and become crunchy as they cool. Serve and Devour!