line a half sheet pan with parchment and set aside

mix the salt,cumin,cinnamon,cayenne,and Orange peel in a small bowl and set aside

place the nuts in a 10 " cast iron skillet and set over medium heat

cook stirring frequently for 4-5 min's until they just start to brown and smell toasted

add the butter & stir until it melts

add the spice mixture and stir until combined

once combined add both sugars and water, stirring until the mixture thickens and coats the nuts, approx 2-3 min's

transfer the nuts to the prepared sheet pan and seperate them with a fork or Spatula

allow pecans to completely cool before transferring to an airtight container for storage.

can store up to 3 weeks