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Spiced Pecans

Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
Prep time 10 mins
Cook time 20 mins
Cool time 30 mins
Yield Makes about 5 cups (serving size: 2 tbsp.)
These pecans are the perfect appetizer or snack to enjoy during the holiday season.

Ingredients

  • 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

Nutrition Information

  • calories 85
  • caloriesfromfat 0.0 %
  • fat 7.8 g
  • satfat 0.7 g
  • monofat 4.4 g
  • polyfat 2.3 g
  • protein 1.1 g
  • carbohydrate 4.1 g
  • fiber 1.1 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 16 mg
  • calcium 8 mg

How to Make It

  1. Whisk egg white in a large bowl until foamy. Add pecans, and stir until evenly coated with egg white.

  2. 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.

  3. 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.

  4. Note: Store pecans in a zip-top plastic freezer bag at room temperature up to 3 days, or freeze up to 3 weeks.