Ingredients

• 3 cups pecan halves, raw or lightly toasted (or any leftover nuts in your cupboard)

• 4 Tbsp salted butter

• 1 tsp salt

• ½ tsp Robusta Black Peppercorns

• 1" piece Cinnamon Quill (ground into a fine powder)

• 1 tsp Wild Mesquite

• 1 tsp chili flakes of choice

• 1 tsp Wild Pompona Vanilla extract

• ½ cup brown sugar

• 3 Tbsp water