The nuts are cut into small pieces and placed in a large bottle. Then add the spices, pour the brandy over them and close the bottle tightly. Put the bottle in a warm place, perhaps on a sunny window sill.
Shake the bottle often and strain the nuts after four weeks. Boil the sugar in a little water until it pulls threads. Let the sugar water cool down and mix well with the nut brandy. Filter the whole thing carefully through a fine sieve.
Allow to mature in beautiful bottles in the cellar for about 4 weeks.