• Preheat your oven to 350°F (175°C).
• Line a large baking sheet with parchment paper or a silicone baking mat and spray lightly with nonstick cooking spray. This will be used later for cooling the candied pecans.

Toast the Pecans in the Oven:

• Spread the raw pecan halves in a single layer on a separate, unlined baking sheet.
  1 ½ cups pecan halves
• Toast the pecans in the preheated oven for 5-7 minutes, stirring halfway through, until they are fragrant and slightly darker in color. Watch them closely to prevent burning.
• Remove the pecans from the oven and set them aside.

Make the Candy Coating:

• In a large nonstick skillet over medium heat, add the brown sugar, water, butter, salt, cinnamon, and nutmeg.
  ⅓ cup light brown sugar, 1 tablespoon water, 1 tablespoon butter, ½ teaspoon kosher salt, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg
• Stir the mixture and bring it to a gentle boil. Let it cook for 1-2 minutes, or until it starts to thicken slightly.

Coat the Pecans:

• Add the toasted pecans to the skillet with the sugar mixture.
• Stir well to coat the pecans evenly with the candy coating. Cook for another minute to ensure the pecans are fully coated.

Cool the Pecans:

• Immediately transfer the coated pecans to the prepared baking sheet with parchment or silicone mat, spreading them out in a single layer.
• Let the pecans cool completely at room temperature so the coating can harden.

Store:

• Once cooled, store the candied pecans in an airtight container at room temperature for up to 10 days.