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Harvest Spiced Pecans

Recipes

Ingredients

  • 1 egg, separated

  • 1 teaspoon water

  • 4 cups pecan halves

  • 1/4 teaspoon salt (or more to taste – can be added while roasting)

  • 1/2 cup packed brown sugar

  • 1/4 cup sugar

  • 1-1/4 teaspoon cinnamon

  • 1/4 teaspoon or less of nutmeg

  • 1/4 teaspoon or less of allspice

  • A pinch or more of ginger, to taste

  • A pinch or more of ground cloves, to taste

  • 1/4 to 1/2 teaspoon grated orange peel (optional)

Directions

  1. Preheat oven to 300° F., line pan with parchment paper.
  2. Separate egg (use egg separator if you have trouble) leaving the whites in a bowl. Whip egg whites, water and salt until frothy.
  3. Add pecans to bowl and toss to coat evenly with egg white mixture. Drain in a colander for 5 minutes so there is not any excess of the egg white mixture.
  4. Mix the sugar, cinnamon, ginger and other spices in a large bowl. Add the drained pecans and toss to coat evenly.
  5. Pour pecans out onto parchment-lined baking pan, separating into a single layer. Bake 18 to 20 minutes or until nuts begin to brown and are dry and crisp.
  6. Stir the pecans using a heat-resistant spatula and rotate the position of the baking sheet if necessary.
  7. Remove pan from oven. Carefully slide the parchment with pecans onto cooling rack. Cool completely. Break apart if necessary. Place in serving dish.

NOTE: Once they are completely cooled, the nuts can be stored in an airtight container in a cool dry location for up to 3 weeks. Yield: 4 cups