These sweet, crunchy nuts are great by the handful, or you can also chop them and add to chicken or tuna salads. The pecans may become a bit sticky if not stored in a sealed container or zip-top plastic freezer bag.
1 egg white
2 cups pecan halves
1/2 cup firmly packed light brown sugar
2 teaspoons grated orange rind
2 tablespoons fresh orange juice
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Vegetable cooking spray
How to Make It
Whisk egg white in a medium bowl until frothy; toss with pecans.
Stir together light brown sugar and next 4 ingredients in a large bowl. Add pecans, and toss. Drain well. Place pecans in a single layer on an aluminum foil-lined baking sheet coated with cooking spray.
Bake at 325°, stirring occasionally, for 20 to 25 minutes.