Spiced Pecans

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Prep Time: 5

Cook Time: 30

Servings:

Calories: 329kcal

Author: Cathy Trochelman

Ingredients

16 ounces pecan halves unsalted
2 egg whites
2 teaspoons water
1 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Instructions

In a medium bowl, combine the egg whites and water. Whisk by hand until small bubbles form.
Add the pecans to the egg white mixture and toss until pecans are evenly coated.
In a separate medium bowl, combine the sugar, salt and spices. Mix well.
Toss the pecans in the sugar mixture until evenly coated.
Spread coated pecans in a single layer on a rimmed baking sheet lined with parchment paper. Bake at 300° for 20 minutes, then stir and spread back into a single layer and return to the oven for 8-10 minutes.
Set pecans aside to cool, then break them apart and transfer to a storage container. Store at room temperature for up to 2 weeks.

Notes

Tips & Tricks

Fully coat the pecans. Be sure the pecans are fully coated at each step. The egg white mixture helps the sugar stick, and the sugar mixture is what gives them flavor!

Use parchment paper. Line your baking sheet with parchment paper for no sticking and easy cleanup!

Spread in a single layer. Be sure to spread the pecans out in a single layer (as much as possible) for even baking.

Don't over-bake. Watch closely near the end and remember that the coating won't fully harden until after they cool.

Recipe Variations

Use any of your favorite spices
Omit the cayenne pepper (or any of the spices)
Add 1 teaspoon vanilla extract to the egg whites
Add maple extract, almond extract, or chocolate extract
Use more or less sugar to taste
Use any of your favorite nuts OR use mixed nuts

Nutrition