Photo: Helen Norman; Styling: Heather Chadduck Hillegas
The egg white helps the spice mixture adhere evenly and gives the pecans a crisp, glossy coating.
Makes 4 cups
1. Preheat oven to 275°. Stir together first 8 ingredients in a medium bowl.
2. Whisk together egg white and 1 Tbsp. water in a separate medium bowl until foamy. (No liquid should remain.) Add pecans, stirring to coat.
3. 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).
4. 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.