After a bit of a hiatus, I am back with a new recipe! Since my last post, the holidays have kicked into full swing. I have already sported a few ugly sweaters and a santa hat or two, but it wasn’t until my peppermint mocha in the airport that I really felt the spirit. Fact: Starbuck’s pretends like this is a holiday time only specialty but I always seem to get them in June (Halfway to the real Christmas!). After all, it wouldn’t be a solo trip home without seasonal beverage to warm my hands…and heart.
The truth is, I made this recipe over Thanksgiving and hoped to post it earlier, but they just didn’t last. It took all of 48 hours and waning will-power for these spiced pecans to disappear undocumented. Let’s just say that’s a testament to their awesomeness. Liz might even agree! I think I know I’m growing up when I’m more excited about the sweet and spicy glazed nuts than the gingerbread men. Seriously though, I thought nuts were a lame party gift for adults that we then mindlessly threw out on the table to please the gifter. False! These. are. NUTS. Really, truly, perfect. My smaller family members probably won’t agree but these can just be for the grown-ups. I’m planning on making a bunch more for gifts this season.
2 1/2 c. Pecans halves, very roughly chopped
1 large egg white
1/3 c. brown sugar
1 t. salt
1 t. cinnamon
1 t. cayenne
1/2 t. chili powder
1/4 t. ground cumin
- Beat the egg white until it is frothy. There should be no liquid at the bottom of the bowl
- Stir in sugar and spices
- Coat pecans with egg-spice mixture and spread evenly onto parchment-lined baking sheet
- Bake for 15 minutes at 300 degrees, stir, then bake for 10 minutes at 250 degrees and let cool