Sugar & Spice Pecans
Alyson Stringer
Yield: 8 cups
3/4 cup sugar
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
1 egg white
2 1/2 Tbsp water
8 cups pecan halves
Yield: 8 cups
These are soooo good and great for holiday munchies. These are also great on spring mix salads with goat cheese. (Dec 1996)
3/4 cup sugar
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
1 egg white
2 1/2 Tbsp water
8 cups pecan halves
Combine first 8 ingredients in a bowl; stir well. Add pecans; stir until evenly coated.
Spread in a lightly greased, foil-lined 15x10x1-inch jellyroll pan. Bake at 275˚F for 50-55 minutes stirring occasionally.
Spread in a lightly greased, foil-lined 15x10x1-inch jellyroll pan. Bake at 275˚F for 50-55 minutes stirring occasionally.
Remove from pan and cool on wax paper. Store in airtight container.