1. Blend the Sugar, salt, pepper and cinnamon in a bowl. 2. Finely grind the star anise, cloves and Szechwan peppercorns in a spice grinder. 3. Strain through a fine mesh sieve to eliminate the husks, the combine with the Sugar mixture. 4. Heat a large heavy skillet, preferably cast iron, over high heat until hot enough to evaporate a bead of water on contact. 5. Add the nuts and toss until they are hot to the touch, about a minute. 6. Reduce the heat if needed to prevent scorching. 8. Add the remaining mixture and continue shaking the pan until the Sugar melts again and coats the nuts.