1/2 cup brown sugar

1/8 teaspoon (or more if you like it spicy) cayenne

1/4 teaspoon cinnamon

1/4 teaspoon Kosher salt

2 Tablespoons water

1 cup pecan halves

Line a cookie sheet with parchment paper and set aside.

In a small skillet over medium heat, combine brown sugar, cayenne, cinnamon, salt and water.  Stir until sugar is dissolved, about 3 minutes.

Add the pecans and stir until they are coated with sugar mixture.  Let simmer for about 3 minutes until the mixture becomes sticky.

Remove from heat and spread out into a thin layer on the parchment lined cookie sheet.  Let cool for about 10 minutes until breaking apart.  

Store in a cool dry place for about a week or in the fridge for about two weeks.