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Spicy-Sweet Pecans

- Photo: Helen Norman; Styling: Heather Chadduck Hillegas
Photo: Helen Norman; Styling: Heather Chadduck Hillegas

The egg white helps the spice mixture adhere evenly and gives the pecans a crisp, glossy coating.

Hands-on time: 10 minutes
Total time: 1 hour 30 minutes
Yields: Makes 4 cups

Ingredients

3/4 cup granulated sugar

1 tablespoon light brown sugar

2 teaspoons chopped fresh rosemary

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground red pepper

1 large egg white

4 cups pecan halves

Vegetable cooking spray

Wax paper

How to Make It

Preheat oven to 275°. Stir together first 8 ingredients in a medium bowl.

Whisk together egg white and 1 Tbsp. water in a separate medium bowl until foamy. (No liquid should remain.) Add pecans, stirring to coat.

Add pecan mixture to sugar mixture, stirring until evenly coated. Spread pecans in a single layer on a lightly greased (with cooking spray) aluminum foil-lined half-sheet pan (about 17 x 12 inches).

Bake at 275° for 50 to 55 minutes or until sugar mixture hardens and nuts are toasted, stirring every 15 minutes. Spread immediately in a single layer on wax paper; cool completely (about 30 minutes). Store in an airtight container up to 7 days.

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