It's indirect, the plate setter is legs up. Tried to keep it at 225, but the fire ran a bit hot.
Use raw (unrosated) nuts. Any type will do, even pecans. Don't put a lot of wood smoke to them. One small chunck about 2"X2"X3" is plenty - I use apple. Cook at 225 (or so) for 90-120 minutes, stir every 30 minutes, and hit with additional salt and or rub just as you take them off the cooker. Put on cooling rack or spread on newspaper to dry.
I use 2 Tbsp. melted butter, 2 Tbsp honey, and 2+ Tbsp of apple juice to make a very thin coating. Use as much juice as it takes so it isn't sticky, just wet. Add salt and rub (optional) to taste.