Preheat the oven to 350 degrees.
In a large skillet, melt the butter over medium heat. Add the pecans and sauté until lightly browned, about 3 minutes. Add the brown sugar and cook until lightly caramelized. Stir in the paprika, chile powder and cumin. Add the vinegar and cook until all the liquid has evaporated; season with salt.
Spread the pecans on a cookie sheet and bake in the oven until crisp, about 3 to 5 minutes. Remove from oven and let cool completely.