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Spiced Pecans Preheat oven to 350d F
8 cups pecans
2 egg whites beaten with 2 Tbsp water
1 1/2 c. white sugar
1 heaping tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/8-1/4 tsp ground cayenne
Place pecans in a large bowl. Pour the egg whites over them and
mix well. In a bowl mix sugar and spices, pour over nut-eggs
and stir well, lifting and turning with two spoons until
everything is coated. Line one or two sheet pans with foil,
butter or spray lightly with Pam. Pour nuts into pans, spreading
thinly. It really doesn't matter if they stick together but
shouldn't be piled thickly.
Place in oven, bake for ~30 minutes or until the nut covering
looks dry, stirring once or twice. If they begin to brown too
quickly turn the heat down to 300.
Slip foil onto cooling rack and cool to room temperature. Store
in an airtight container. Don't eat too many at one time.
8 cups pecans
2 egg whites beaten with 2 Tbsp water
1 1/2 c. white sugar
1 heaping tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/8-1/4 tsp ground cayenne
Place pecans in a large bowl. Pour the egg whites over them and
mix well. In a bowl mix sugar and spices, pour over nut-eggs
and stir well, lifting and turning with two spoons until
everything is coated. Line one or two sheet pans with foil,
butter or spray lightly with Pam. Pour nuts into pans, spreading
thinly. It really doesn't matter if they stick together but
shouldn't be piled thickly.
Place in oven, bake for ~30 minutes or until the nut covering
looks dry, stirring once or twice. If they begin to brown too
quickly turn the heat down to 300.
Slip foil onto cooling rack and cool to room temperature. Store
in an airtight container. Don't eat too many at one time.