Sweet and Spicy Pecans

I have a love affair with pecans.  There, it is out in the open and everyone can now be in the know.  It started when I was a small child, and still continues today.  I can remember picking through shelled pecans with my Mom, and eating as many as I put in the keep bowl.  I was so excited this year when the pecans started dropping in my backyard.  You see, we haven't had enough pecans to pick up for the last few years.  This year, the ground is covered.

I was a little sneaky enlisting help picking up these precious pecans.  I got Pickles in on the action.  At first it was just fun, and then she decided she too likes them, and the next thing you know, we have successfully picked up 39 pounds of pecans.  I took them to the local feed store, and they cracked these precious gems for us, and lets just say it was worth every penny.

I am surprised at how expensive pecans are in the store.  I purchased some when we were in Oklahoma for Thanksgiving, and they are much more than almonds or walnuts.  Regardless, I always choose pecans.  I love pecans to eat raw, toasted, toasted in a salad, spiced and toasted in a salad... a little to Forrest Gumpish, but you get the idea.  Last night I made the first batch of Sweet and Spicy Pecans for this season.  I think that I will have to make a few more batches if I am going to have any to give.  They are so delicious, almost like the nut stand in the middle of the fair where you can smell the aroma on the other side of the fairgrounds... My house still smells great, and I guess I will have to make another batch to share with my friends!

My jar of Sweet and Spicy pecans... A great gift for pecan lovers like me!

In a large bowl, place one egg white...

Whisk egg white until it is foamy and no liquid remains...

Here is my whipped egg white...don't you love the soft peaks?

Gently add your pecans.  I place mine to one side so they don't deflate my egg white.

Gently toss to coat making sure that all pecans are evenly coated with egg white.  Remember this is the glue that keeps your spices and sugar attached to the pecans.

Add the sugar and spice mixture and toss again until evenly coated. 

Place on a cookie sheet lined with either parchment paper or a Silpat and place in the oven at 275 degrees for 1 hour.

Allow to cool, and place in a pretty jar.  These are ready to go!

Sweet and Spicy Pecans

1 pound pecans (about 4 cups)
1 egg white
3/4 cup sugar
1 tablespoon spice mix
1/2 teaspoon Kosher Salt
Dash of Cayenne Pepper

In a small bowl, combine sugar, spice mix, salt and pepper. Set aside.  In a large bowl, beat egg white with a wire whisk until foamy and no liquid remains.  Add pecans and gently toss until evenly coated.

Pour sugar mixture over the coated pecans and gently toss again until they are all evenly coated.  Place pecans in a single layer on a 15 x 10 jelly roll pan that is lined with parchment paper.

Bake at 275 degrees for about an hour, stirring every 15 minutes.  Remove from oven and spread in a single layer on waxed paper and allow to cool.  Store in an airtight container.

If you aren't a big pecan fan, try substituting almonds or even walnuts.  I promise, you won't be disappointed!

Spice Mix
2 tablespoons light brown sugar
2 tablespoons ground cinnamon
4 teaspoons dried ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Combine all spices in a small bowl.  Store in an airtight container.