Pecans in a spicy glaze

Ingredients:

• 450 gr. pecan halves
• 1/4 cup light brown sugar (packed firmly)
• 2 tablespoons dark brown sugar (tamp firmly)
• 1 teaspoon coarse salt
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp ground orange peel
• 4 tbsp (60 g) unsalted butter
• 2 tablespoons of water

Preparation:

1. Line a small baking sheet with parchment paper.
   
   In a small bowl, combine salt, cumin, cayenne pepper, cinnamon, and orange peel.
   
   Place the pecans in a 10-inch cast-iron skillet over medium heat. Toast, stirring frequently, for 4-5 minutes, until they begin to brown and the pecans smell toasted. Add the butter and stir until melted. Add the spice mixture and stir. Once evenly combined, add the two types of sugar and water, stirring until the mixture thickens and coats the pecans, about 2-3 minutes.
   
   Transfer the nuts to the prepared baking sheet and separate them with a fork or spatula. Let the nuts cool completely, then transfer to an airtight container for storage. They can be stored this way for up to 3 weeks.