Step 1

Line a rimmed baking sheet with parchment paper and set aside. Mix salt, cumin, cinnamon, orange peel (if you have it), cayenne pepper, and sugar in a small bowl.

Step 2

Heat nuts in a cast iron skillet over medium heat until starting to smell toasted. Be sure to stir often as pecans burn easily. Add butter and stir until melted. Add spice mixture and water and take off of heat. Coat the pecans in the spice mixture.

Step 3

Pour nuts onto parchment paper and allow to cool. Separate them to make it easy to put in tightly sealed bags or containers. Can be stored a room temperature for 3 weeks.