Add the brown sugar, spices and salt to a large pan. Pour in water and gently mix.
Place pan over medium-high heat and cook until mixture boils.
Add pecans and mix to cover completely. Cover and cook for about a minute or until the mixture thickens up and darkens in color.
QUICKLY begin transferring the pecans to a sheet or parchment paper or silicone mat using forks to separate them. The residual heat in the pan will keep the pecans from setting right away but you do need to work with speed.
Give your nuts a light toast in the oven before using for maximum flavor. 4-5 minutes at 350F will be great.
Make sure your nuts have cooled completely before storing them.
To avoid sticky nuts make sure your sugar solution has reached the hard crack stage 300F.
Try adding 1/4 tsp of cardamom, allspice or nutmeg for some spice!