| Cook Time: 25 min | Prep Time: 10 min | | Yield: 3 cups | |
Ingredients:
1 large egg white
1/4 cup granulated sugar
1 tsp. Kosher salt
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. ground allspice
1 3/4 tsp. cayenne pepper
2 1/2 cups pecan halves
Instructions:
1. Preheat oven to 300∞F.
2. In a small bowl, combine sugar and spices; set aside.
3. In a large bowl, beat egg white until foamy and no clear liquid
remains at the bottom of the bowl.
4. Once egg white is foamy and soft, whisk in sugar and spice
mixture.
5. Stir in pecans until well coated; spread mixture in a single
layer onto an ungreased baking pan.
6. Bake pecans at 300∞F for 15 minutes. Remove from
oven
and, with a metal spatula, turn, stir, and separate the nuts.
7. Reduce oven heat to 250∞F and bake nuts an
additional 10
minutes longer, or until medium brown.
8. Remove from oven, turn and stir again, then transfer to a wire
rack to cool, breaking up any nuts that stick together.
Notes:
Note: These can be stored for up to 2 weeks in an airtight
container. For more recipes check our website to order our full
color cookbook "Breakfast on a Silver Tray."
|
|
