Ingredients:
1 cup raw pecans
1/4 teaspoon Kosher salt
1/8 teaspoon All spice
1/4 teaspoon cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground cayenne
2 teaspoons neutral tasting oil, such as grapeseed oil
3 tablespoons maple syrup

First option: Stove top.
In a medium sized pot, over medium heat add the pecans and cook 1 minute, tossing after 30 seconds. At 1 minute, add the oil and spices, then toss to coat. Next add the maple syrup and toss to coat. The syrup will bubble quite a bit. Allow to cook, while tossing, for approximately 30 seconds then quickly transfer the pecans to a sheet pan lined with parchment paper and using two forks, separate the individual nuts or allow to cool for at least 5 minutes then break the pecans apart.

Second option:  In the oven.
A second way of making candied spiced pecans would be to replace the maple syrup and oil with an egg white and 2 tablespoons brown sugar.  In a bowl whisk the egg white until it gets somewhat frothy then discard half of that volume. Next add all of the spices in addition to the sugar and mix well.  Then mix in the pecans. Transfer the coated pecans to a sprayed oven safe sauté pan and bake at 325 degrees F for approximately 30 minutes, sautéing (stirring) the pecans every 7 to 8 minutes to keep them from burning. Be careful not to burn your hands. When the pecans look dry, remove them from the oven and turn them out onto a sheet pan to cool. Store any left over pecans in an airtight container.