(adapted from Sally Spicer McPherson)
1 c sugar
1.5 T ground cinnamon
1 scant tsp ground cloves
1 tsp salt
1 tsp ground ginger
1/2 tsp nutmeg
1 egg white
1 T cold water
1 # shelled pecans
Preheat oven to 250. Spray a couple of large cookie sheets with cooking spray. Mix all dry ingredients. Beat egg white with cold water until frothy, not stiff. Add nuts to beaten egg white and stir well. Add sugar mix and stir to coat evenly. Spread nuts on pan and bake for one hour, stirring to separate every 15-20 min. Remove from oven when dry and toasty. Cool. Store in airtight container.
Sally insists that you put the nuts in the spices first and then the egg white. I do the opposite, and it works well for me!
I DO NOT insist that you put the nuts in the spices first!! you mix the nuts in the frothy egg whites, THEN add the spices. (Otherwise it can be a real mess.) I don’t know who put this recipe in, but I do wish they had contacted me first. –Sally
ooops!! Maybe crossed wires. Thanks for visiting the site, Sally — welcome!! Email me if you’d like to add recipes & I’ll set you up with an account! –steph
Sorry, Sal!
Yikes. I didn’t expect answers – at least I know who you are. I will try to send some recipes – maybe to Steph via e-mail. I have a fantastic one for wild rice salad that can be taken to a party or dinner and needs to be served at room temp. Interested?
Of course!! The site is just a fun side project, and I’m happy to take any and all favorite recipes 🙂
Just made these for a get-together — plus about 1/4 t. cayenne. Much easier than the corn syrup method that another recipe called for!! Now we just have to keep them sealed up until the guests arrive!!