Glazed Green Chile Pecans – Sweet, Smoky, and Spicy

1 teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon hot green chile powder
½ teaspoon ground cinnamon
½ teaspoon dried ground orange peel
½ teaspoon smoked paprika
1 pound pecan halves
4 tablespoons unsalted butter (cut into small pats)
¼ cup plus 2 tablespoons packed brown sugar (light or dark, dealer's choice—I vote for dark!)
3 tablespoons water

Prep Like a Pro
Start by lining your counter with a piece of parchment paper. It’s like rolling out the red carpet for your pecans—only they won’t stain it.
In a small bowl, mix together the cumin, green chile powder, cinnamon, orange peel, and smoked paprika. Set it aside—it’s showtime soon!
Toast the Pecans
Grab a 10-inch cast iron skillet (because nothing says “serious cook” like cast iron) and place it over medium heat. Add the pecans and stir frequently with a wooden spoon. You’ll know they’re ready when they start to brown and release that toasty, nutty aroma—this takes about 4-5 minutes.
Spice Things Up
Sprinkle the spice mix over the pecans and stir for 15-30 seconds, just long enough to let those spices wake up and party.
Butter Makes It Better
Toss in the butter pats and stir until they melt like a dream. Once melted, stir in the brown sugar, making sure everything gets coated in sweet, sticky goodness.
Glaze It Up
Add the water and stir for another 2-3 minutes. The sugar will dissolve and transform into a gorgeous glaze that coats every pecan like a perfect winter jacket. Sprinkle the kosher salt over the top for a final touch.
Cool Down
Transfer the pecans onto your parchment-lined counter. Spread them out evenly—no clumping allowed! Let them cool completely before sneaking a taste (or two).

Storage Tip:

Once cooled, store these beauties in an airtight container. But let’s be honest—they probably won’t last long enough to worry about storage.