These brown sugar-glazed pecans tossed in a sweet and spicy coating make fantastic host/hostess gifts, as well as a simple snack or holiday appetizer. Although the nuts can be stored at room temperature for up to 3 weeks or frozen (tightly wrapped) for up 3 months, odds are good these pecans won’t last more than a day or two. This recipe first appeared on altonbrown.com.
Line a half sheet pan with a piece of parchment paper or foil.
Mix the salt, cumin, cayenne, cinnamon, 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 until the pecans begin to brown and smell toasted, 4 to 5 minutes.
Stir in the spices until just fragrant, 15 to 30 seconds, then add the butter pats and stir to melt. Add the sugars and mix thoroughly before adding the water. Stir until the sugar has dissolved completely and the nuts look glazed, 2 to 3 minutes.
Spread the nuts onto the prepared sheet pan and separate with a spatula so that they don't dry in clumps. Cool completely before transferring to an airtight container for storage.