The first time I made these pecans was for a holiday party. Making them was the type of thing that I knew I probably shouldn’t pursue – after all, I had an ambitious menu to execute, and no one was going to notice whether or not I provided artisanal spiced nuts in bowls carefully placed throughout the room. And yet, I was unable to talk myself out of doing it, justifying to myself that the recipe said I could make them two weeks in advance, and well before the party panic would have fully set in. This was not the first time, or I’m sure the last, that I’ve taken on too much completely unnecessarily, but this is one case where I’m so glad I did. Because these pecans, you guys, are…wait for it…NUTS.