I saw a recipe in a magazine this past summer for various ways to coat and cook nuts (no snickering). I could only recall bits of 1 of the recipes, where they used egg whites as a base. I made up what I thought would work for a nummy, Fall-y recipe, only to discover there are a slew of recipes out there for this very pecan! (That always happens with sewing, too! Bah - I'm better for it I guess!) BUT, all those recipes used a truckload of white sugar! It's not necessary...don't do it!
The flavor of these sweet-n-spicy pecans is spectacular - so Autumnal! Eat them alone or add to plain yogurt. Out of this world! The cayenne adds just a tiny kick to the flavor profile but does not add heat.
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1 lb pecan halves
1 or 2 egg whites (1 for crisper pecans; 2 for softer)
1/8 t cayenne pepper (optional)
2 t pumpkin pie spice (cinnamon, nutmeg, allspice)
2 T dark brown sugar
Whip egg white(s) until just frothy. Add spices and sugar, stir vigorously to blend well. Add pecan halves. Stir to get an all-over coat.
Spread in single layer on parchment-lined baking sheet. Bake at 200 for 45 mins, stirring about every 10 mins. You can turn your temp higher and bake them for less time if you keep an eye on them. Cool thoroughly.
See if you can eat just one!