Sugared and Spiced Pecans
- 4 cups pecan halves
- 2 large egg whites, beaten until frothy with 3 tablespoons cold water
- 1½ cups sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon black pepper
Instructions:
Serve as a snack, add to a tea table, or pass at the end of an elegant dinner.
- Preheat the oven to 250° F. Spritz a large rimmed baking sheet with nonstick cooking spray or, if you prefer, use a nonstick baking sheet. Set the pan aside.
- Dip the pecans, about half of the total amount at a time, in the beaten egg whites, then place in a large sieve to drain. Meanwhile, combine all remaining ingredients and divide between two large plastic zipper bags.
- Shake the pecans briskly in the sieve to drain off the excess beaten egg whites, then place half of them in each of the zipper bags of spiced sugar, seal, and shake well to coat.
- Spread the pecans on the baking sheet and bake on the middle oven shelf for 15 minutes. Stir well and again spread the pecans on the baking sheet.
- Reduce the oven temperature to 200° F. and bake the pecans 2 hours longer or until glistening and richly browned, stirring and spreading every half hour or so.
- Remove the pecans from the oven, break apart, spread on a clean baking sheet, and let stand at room temperature for at least an hour or until crisp and dry.