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Spiced Pecans

Uprooted

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These pecans are quick to make and so yummy. I serve them on their own with drinks and also scattered over a salad. They also make great gifts – particularly around Christmas time. I find that most people appreciate homemade gifts and these nuts present really well simply packed in an old jam jar dressed up with a ribbon.

  • Serves

    2 cups

  • Total Time

    40 minutes

Ingredients

  • 1 large egg white
  • 2 cups pecans
  • 1/2 tsp cayenne pepper
  • 1 1/2 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 1/2 tsp salt
  • zest of 1 small lemon

Directions

  1. Preheat the oven to 350F. Line a sheet pan with parchment paper and set aside.
  2. In a medium bowl, whisk the egg white until foamy. Add the pecans, cayenne pepper, brown sugar, cinnamon, salt and lemon zest and toss together until everything is well combined and the pecans are completely coated. Spread the pecans onto the lined sheet pan, ensuring they are in one, even layer. Transfer to the oven and bake for 20 minutes or until the pecans are golden. Remove from the oven and, using a metal spatula, gently move the pecans around on the parchment paper. (This will make them easier to remove from the paper once cooled). Set aside to cool on the sheet pan.
  3. Once completely cooled transfer to an airtight container to store. Cook’s Note: When first out of the oven the nuts will seem soggy (especially where there is a little more of the egg and spice mixture) but don’t worry because they crisp up nicely as they cool.
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