Sweet and Spicy Pecans

By west757

My version of the popular snack. I made it so my daughter who is lactose intolerant could eat them.

Ingredients

• 2 lbs of pecan halves
• 3 tablespoons Just Egg Whites mixed with 6 tbs warm water
• 3 tablespoons cold water
• 2 1/2 cups granulated sugar
• 6 teaspoons ground ginger
• 8 teaspoons ground cinnamon
• 2 teaspoons ground cloves
• 2 teaspoons ground nutmeg
• 2 teaspoons cayenne pepper
• 2 teaspoons kosher salt
• 6 tbs. Smart Balance spread

Details

Servings 24

Preparation

Step 1

Preheat the oven to 300°F. Reconstitute egg white with warm water. Whisk until frothy. Add additional water and whisk again until frothy.

In a separate bowl, mix sugar, spices and salt together.

Mix pecans into the egg mixture and then toss with the spice mix. (You might want to use a large bowl or salad bowl to mix this quantity.)

Line three cookie sheets with parchment paper. Coat with Smart Balance spread, dividing evenly among pans.

Spread prepared nuts on the cookie sheets in a single layer. Bake for 15 minutes. Stir and continue baking another 15 minutes.

Let cool. Break apart and store in a container. Will keep for about two weeks.