1 lb pecan halves
1 tsp kosher salt
1/2 tsp ground cumin (here)
1/2 tsp cayenne pepper (here)
1/2 tsp ground cinnamon
1/2 tsp dried ground orange peel (here)
4 tbsp unsalted butter
1/4 cup packed light brown sugar
2 tbsp packed dark brown sugar
2 tbsp water
1. Line a cookie pan with parchment paper and set aside.
2. Mix salt, cumin, cayenne pepper, cinnamon and orange peel together in a small bowl and set aside.
3. Place the nuts in a cast iron skillet and set over medium heat. Cook and stir frequently for 4-5 minutes until they just start to brown and smell toasted. Add butter and stir until it melts. Add the spice mixture, and stir to combine well. Then add in both sugars and water. Stir until the mixture thicken and coats the nuts, about 3 minutes.
4. Transfer the nuts to the lined pan and separate with a spatula. Allow the nuts to cool completely. Then transfer to an airtight container (my favorite here). It stays good for 2 weeks.