• 1 c. granulated sugar

    1 tsp salt

    1/2 tsp ground cumin

    1/2 tsp cinnamon

    1/2 tsp ground red pepper

    1/2 tsp chili powder

    1/4 tsp ground ginger

    2 c. pecan halves

    1 large egg white

    1. Preheat oven to 350 degrees.
    2. Grease a large cookie sheet.
    3. In a medium bowl whisk sugar, salt, cumin, cinnamon, red pepper, chili powder and ginger.
    4. In a second medium bowl toss small batches of pecans in egg white to moisten.  Shake off extra egg white.
    5. With dry hands coat small batches of pecans with sugar mixture.  Shake off excess sugar and transfer to greased cookie sheet.
    6. Repeat steps 4 and 5 until all of the pecans are coated and on greased sheet in a single layer.
    7. Bake at 350 degrees for 30 minutes, until sugar mixture is golden brown.
    8. Loosen pecans with spatula and let cool completely.

    Pecans will keep for up to four weeks in an airtight container.