Sweet and Spicy Pecans

Warning: These nuts are highly addictive and may be consumed in excess. Be sure to tuck some away so you have them for salads as well as for snacking and serving to guests. (The nuts keep in the pantry for about three weeks or can be frozen for a few months.) Cayenne gives the nuts a feisty kick, so add more or less as you like. The recipe is a Yummly original created by David Bonom.

Author: Yummly

Category: Other

Cuisine: Other

Difficulty: EASY

Prep. Time:

Cook Time: 1 hour 25 minutes

Total Time: 1 hour 25 minutes

Servings: 16 Servings

Calories: 231 kcal per serving

Ingredients

1 - egg white
1 Tbsp - water
1 Pound - pecan halves
⅔ cup - sugar
1 teaspoon - ground cumin
1 Teaspoon - chili powder
½ Teaspoon - cayenne
¼ teaspoon - ground cinnamon
1 teaspoon - salt

Instructions

Preheat the oven to 275°F.
Whisk the egg white and water in a large bowl until frothy. Add the pecans and toss to coat.
Whisk together the sugar, cumin, chili powder, cayenne pepper, cinnamon, and salt in a second large bowl. Add the pecans and toss to coat with the spice mixture. Transfer nuts to a baking sheet and spread into an even layer.
Bake the pecans on middle rack of oven for 15 minutes. Stir the nuts and smooth them back into a single layer.
Reduce the oven temperature to 250°F.
Continue baking until spice mixture is no longer tacky, about 1 hour. Stir the nuts every 15 minutes.
Check to see that pecans are done. Remove from oven or add time as needed.
Let pecans cool completely before serving. The nuts will crisp as they cool.