Line a jelly-roll pan with parchment paper; coat with cooking spray. Sprinkle nuts, 1 tablespoon white sesame seeds, black sesame seeds, 1 teaspoon poppy seeds, and 1/4 teaspoon salt over pan. Using a stainless steel spoon, gently stir together sugar, 1/4 cup water, and juice in a medium saucepan over medium-high; brush sides of pan with a wet brush to release any sugar crystals. Bring to a boil. Reduce heat to medium; cook, without stirring, until mixture is amber-colored and a candy thermometer registers 310°F. Pour onto prepared pan, spreading evenly with an offset metal spatula coated with cooking spray. Sprinkle with 1/2 teaspoon each white sesame seeds, poppy seeds, and salt. Cool completely; break into pieces.