1. Toast pecans in a skillet over medium heat, stirring, for 5 to 10 minutes, until they just start to brown. Add butter, stirring until melted, then salt, cumin, cayenne pepper, and cinnamon. Add dark brown sugar and 2 tablespoons water, stirring until the mixture thickens and coats the nuts. Spread the nuts on a parchment-lined baking sheet, let them cool, then store them in an airtight container for up to 3 weeks.