Pumpkin Pie Pecans

These pecans are wonderful to have on hand during the holidays. They are great sprinkled on top of a bit of whipped cream on holiday pies, on sweet potato casseroles and just for snacking on with a glass of Champagne. Put them in a bag with a pretty bow, and you've got a great little hostess gift.



1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground nutmeg
1 tablespoon brown sugar
1/4 teaspoon kosher salt
1/4 cup sugar
1 egg white
1 tablespoon water
2 cups pecan halves


Preheat oven to 275°
Mix spices together-cloves through sugar and set aside. Mix egg white with water and whisk to a frothy texture with a fork. Add pecans and toss well to coat. Line a sheet pan with parchment paper. Spread pecans on pan and bake for 1 hour, stirring and turning sheet pan two or three times during baking time. Remove from oven; loosen pecans from paper and let cool thoroughly on paper.