Sugar and Spice Pecans
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- 1/3 cup brown sugar
- 2/3 cup white sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1 pound pecan (or walnut) halves
- 1 egg white, room temperature
- 1 tablespoon water
Instructions:Preheat oven to 300 degrees Fahrenheit
In a medium bowl, mix together sugars, salt, cayenne and cinnamon. Reserve. In a large bowl, beat egg white until frothy but not stiff, add water and stir until combined. Add pecans and stir to coat evenly. Sprinkle nuts with sugar mixture and stir until evenly coated.
Spread sugared nuts in a single layer on a cookie sheet fitted with a Silpat nonstick liner or parchment paper. Bake for 30 minutes, stirring occasionally as needed. Remove from the oven and separate nuts as they cool. Let cool for at least an hour before serving. Nuts will
last for a week in a tightly sealed container, but only if nobody knows where they are.