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Spicy-Sweet Pecans

Photo: Helen Norman; Styling: Heather Chadduck Hillegas

Hands-on time 10 mins
Total time 1 hr, 30 mins
Yield

Makes 4 cups

The egg white helps the spice mixture adhere evenly and gives the pecans a crisp, glossy coating.

Ingredients

  • 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

  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.