1/2 tsp Kosher Salt
1/4 tsp ground Cumin
1/4 tsp Cayenne
1/4 tsp Cinnamon
1/4 tsp dried orange peel (optional)
2 tbsp unsalted butter or Vinesation Butter Olive Oil
1/8 cup light brown sugar
2 tbsp water
500 g Pecan halves
Line a cookie sheet with parchment paper.
Mix salt, cumin, cayenne, cinnamon and dried orange peel together in a small bowl and set aside.
Place the nuts into a cast iron frying pan and set over medium heat.
Cook, making sure to sir frequently, for about 4-5 min. until just starting to brown and smell toasted.
Add the butter and still until it melts.
Add the spice mixture and stir until combined, then add sugar and water, stirring until mixture thickens and coats the nuts (approx. 2 min.)
Transfer nuts to cookie sheet lines with parchment paper and separate them with a fork. Allow to cool completely.
Store in an airtight container for up to 3 weeks.