- 3/4 cup granulated sugar
- 1 tablespoon light brown sugar
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground red pepper
- 1 large egg white
- 4 cups pecan halves
- Vegetable cooking spray
- Wax paper
How to Make It
Preheat oven to 275°. Stir together first 8 ingredients in a medium bowl.
Whisk together egg white and 1 Tbsp. water in a separate medium bowl until foamy. (No liquid should remain.) Add pecans, stirring to coat.
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).
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.