Step 1Heat the oven to 250 degrees.
Step 2In a large, heavy-bottom saucepan, combine 1 pound brown sugar with the beer and molasses and bring to a simmer, stirring until all of the sugar is dissolved. Stir in the nuts. Reduce the heat to a gentle simmer and continue to cook until the nuts are softened and the liquid has reduced to a syrupy consistency, 20 to 30 minutes. Remove from heat.
Step 3Strain the nuts, discarding the syrup. In a separate bowl, whisk together the remaining 1 cup brown sugar, cayenne pepper and salt. Add the nuts and toss to coat.
Step 4Spread the nuts out in a single layer on a parchment-lined rimmed baking sheet. Toast the nuts until they are completely dried, about 40 minutes, tossing occasionally.