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.