Spiced Pecans (Sweet)
Evenly toasted pecans with a light, sweet and spicy crisp coating on the outside.
- 1 Lb pecan halves
- 1 egg white, slightly beaten
- ¾ cup white sugar
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon mace
- ¼ teaspoon ginger
Mix the pecans with the beaten egg white until the pecans are well covered.
Mix the sugar and spices together, then add to the pecans, and tumble them around until they are well-coated with sugar mixture.
Place the nuts flat side down in a pretty much single layer on a buttered, jelly-roll type of cookie sheet (i.e. one that has sides – one pan holds one pound of nuts nicely).
Bake for 3 hours at 200 degrees; turn nuts over once at 1 ½ hours/
- Cool before closing in a container
(Bert Prestegard, 2009 via Susan Hodges)