Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
1 egg white
4 cups pecan halves (about 1 lb.)
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 to 1/2 tsp. ground cayenne pepper
1/4 teaspoon salt
How to Make It
Whisk egg white in a large bowl until foamy. Add pecans, and stir until evenly coated with egg white.
Stir together sugar and next 4 ingredients until blended; sprinkle sugar mixture evenly over pecans; stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.
Bake at 350° for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and let cool 30 minutes or until completely cool.
Note: Store pecans in a zip-top plastic freezer bag at room temperature up to 3 days, or freeze up to 3 weeks.