Preheat oven to 325 degrees F. Line a baking sheet with foil or nonstick foil. Butter regular foil or lightly coat with nonstick cooking spray; set aside. In a shallow baking pan evenly spread the nuts; keep warm in oven while you make the glaze.

For glaze, place sugar in a large heavy skillet. Heat over medium-high heat, shaking skillet several times to heat sugar evenly (do not stir). Heat until the sugar begins to melt (it should look syrupy). Begin to stir only the melted sugar to keep it from overbrowning; shake pan and stir gently to incorporate remaining unmelted sugar as it begins to melt. Reduce heat to medium-low. Continue to cook until all the sugar is melted and golden, about 5 minutes more. Add the 2 tablespoons butter to skillet; stir until butter is melted and mixture is combined. Remove from heat. Stir in salt. Add the warm nuts to skillet; stir to coat. Pour nut mixture onto prepared baking sheet. Cool completely. Break into clusters.

Store nut mixture in airtight container at room temperature up to 1 week. Before serving, transfer to a bowl; add pretzels or chocolate-covered raisins, raspberries, strawberries, and orange peel; stir to mix. Makes about 8 cups (sixteen, 1/2-cup servings).