Line a half sheet pan with parchment paper; set aside.
Mix the salt, cumin, cayenne, cinnamon and cardamom in a small bowl; set aside.
Place the nuts in a medium skillet over medium heat. Cook, stirring nearly constantly, for 4 to 5 minutes until they start to brown and smell like they are toasting.
Add the butter and stir until melted. Add the spices and stir until combined. Add sugar and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
Transfer the nuts to the prepared pan and separate them with a fork. Cool completely before transferring to an airtight container for storage.
Video
Notes
Makes 4 cups or 16 servings (¼ cup each).
Cool completely before storing in airtight container. Spiced pecans will keep for a week or so on the counter, a month in the fridge, and a few months in the freezer.
Substitute walnuts or raw almonds for the pecans if you prefer.
Don't have brown sugar? Use white granulated sugar instead.