Korean gochujang is a thick paste made with red chiles, glutinous rice, fermented soybeans, and salt.
Preheat oven to 325°F. Line a shallow baking pan with parchment paper. In a medium saucepan melt honey and coconut oil over medium heat. Remove from heat; stir in gochujang and salt. Add nuts, stirring to coat evenly. Transfer to prepared pan. Bake for 15 to 20 minutes or until nuts are toasted, stirring once. Break mixture apart; cover and store at room temperature.