• Add pecans, maple syrup, vanilla, cinnamon, nutmeg, allspice, salt, and cayenne powder to the pot of your pressure cooker. Turn on the Sauté setting and stir well. Cook for 5-10 minutes, stirring constantly.
• Cancel the sauté setting. Add the water and stir gently. Place the lid on the pot and turn the steam release knob to the Sealing position.
• Press the Pressure Cook (or Manual) button or dial, then the +/- button or dial to select 8 minutes. High Pressure.
• While nuts are cooking, preheat oven to 300° F, and line a baking sheet with parchment paper.
• When the cooking cycle is finished, turn off the pot and turn the steam release knob to the Venting position to do a Quick Release of the steam. Remove the lid and stir the nuts.
• Pour the nuts onto the parchment lined baking sheet and spread them out into a single layer as much as possible.
• Bake for 10 minutes. Then remove from oven and stir, place back in oven for about 5 more minutes, but check on them during baking to make sure they don't burn.
• Remove from oven and let cool completely before packaging so they will not stick together.

If You Want to Add the Sugar Coating

• While nuts are pressure cooking, add sugars and cinnamon to a gallon size plastic or paper bag. Shake up to mix.
• Take nuts out of the oven and cool until warm, but not hot, and still a bit sticky.
• Add half of the nuts to the bag and shake them to coat with the sugar mixture Be careful and close the bag before shaking. Remove nuts to a fresh sheet of parchment to continue cooling. Repeat with second half of nuts. Or, just do half of the nuts and you'll have two varieties!
• Discard leftover sugar mixture, or save it for toast!