1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2-3/4 teaspoon cayenne pepper (depending on your heat preference)
1/2 teaspoon ground cinnamon
1/2 teaspoon dried ground orange peel
1/2 teaspoon smoked paprika
1 pound pecan halves
4 tablespoons unsalted butter (cut into small pats)
1/4 cup plus 2 tablespoons packed brown sugar (light or dark…it’s up to you. I prefer dark.)
3 tablespoons water
Line a clean counter with a piece of parchment paper or foil at least 20 inches long. (In a pinch, you can use heavy duty aluminum foil.)
Mix the cumin, cayenne, cinnamon, smoked paprika and orange peel together in a small bowl and set aside.
Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently with a large wooden spoon or spatula for 4 to 5 minutes or until the pecans begin to brown release their roast aroma.
Stir in the spices until just fragrant (15-30 seconds) then add the butter pats and stir to melt. Follow that with the sugar. When thoroughly mixed add the water. Stir 2 to 3 minutes or until the sugar has completely and the nuts look glazed. Sprinkle over with the kosher salt and remove from heat.
Spread the nuts evenly onto the parchment or foil so that they don’t dry in clumps. Cool completely before transferring to an airtight container for storage.
Although the nuts can be stored at room temp for up to three weeks or frozen (tightly wrapped) for up three months, odds are good they won’t last more than a day or two.