SWEET AND SPICY PECANS
- 1/2 C sugar
- 1 1/2 t each salt and chili powder
- 1/2 t cinnamon
- pinch of cayenne
- 1 egg white
- 2 C pecan halves
Preheat oven to 300 degrees and spray a nonstick baking sheet with cooking spray.
Mix the sugar and spices together in a small bowl. Beat the egg white lightly with a fork in a larger bowl; toss in the pecans and stir to coat. Sprinkle with the spice mixture and coat pecans evenly. Using your fingers, one by one lift the pecans out of the bowl and transfer to a baking sheet, separating them as best you can. Discard any left-over sugar-egg mix.
Bake for 30 to 35 minutes. Cool for five minutes. Then transfer to another baking sheet, breaking pecans apart as necessary; let cool completely. Keep covered in a dry place, pecans will stay fresh for 5 days.