These nuts seems just perfect for the Easter holiday. A glass of soda for the kids and a glass of decent port for the grown ups and those spicy nuts will be gone before you know it. Maybe you should make a few batches.
1 teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon ground cinnamon
½ teaspoon dried ground orange peel
1 pound pecan halves
4 tablespoons unsalted butter
¼ cup packed light brown sugar
2 tablespoons packed dark brown sugar
2 tablespoons water
 Line a half sheet pan with parchment paper and set aside.
 Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
 Place the nuts in an 11” Gotham skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
 Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks.