Sweet and Spicy Pecans
- December 29, 2010
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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
- Preheat oven to 350 degrees.
- Grease a large cookie sheet.
- In a medium bowl whisk sugar, salt, cumin, cinnamon, red pepper, chili powder and ginger.
- In a second medium bowl toss small batches of pecans in egg white to moisten. Shake off extra egg white.
- With dry hands coat small batches of pecans with sugar mixture. Shake off excess sugar and transfer to greased cookie sheet.
- Repeat steps 4 and 5 until all of the pecans are coated and on greased sheet in a single layer.
- Bake at 350 degrees for 30 minutes, until sugar mixture is golden brown.
- Loosen pecans with spatula and let cool completely.
Pecans will keep for up to four weeks in an airtight container.
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