Cumin-Chili Pecans

1 large egg white
½ t. ground cumin
½ t. chili powder
¼ t. ground ginger
¼ t. ground cinnamon
¼ t. cayenne pepper
1 t. kosher salt
2 c. raw pecan halves
2 T. sugar.

1. Preheat the oven to 225 degrees.  Line a baking sheet with parchment paper.
2. Place the egg white in a large stainless steel bowl and whip until frothy.  Add the spices and salt and mix to combine.  Add the pecans and toss until completely coated.  Add the sugar and toss again.
3. Transfer the nuts to the prepared sheet and arrange in a single layer.  Place in the oven and cook, stirring every 15 minutes, until lightly colored and dried out, about 1 hour and 15 minutes.
4. Remove from the oven, immediately loosen the nuts with a metal spatula, and set aside to cool before serving.

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