Line cookie sheet with parchment paper and spread raw pecans in even layer; toast about 4 minutes then rotate pan. Roast 4 minutes longer. Color should be a bit darker. Transfer cookie sheet to wire rack to cool.
While pecans are toasting, stir together splenda/stevia, salt, cinnamon, cayenne pepper, cloves and set aside.
Prepare glaze. Bring rum, vanilla, Splenda brown sugar, and butter to boil over med-high heat, stirring constantly. Stir in toasted pecans and continue to cook, stirring constantly for 1-2 minutes, or until the liquid has evaporated.
Transfer glazed nuts to the bowl with the spice mix and toss well. Return sweet-spice pecans to parchment lined cookie sheet to cool. Store in an airtight container for several days (though they won't last that long!)