Pumpkin Pie Pecans
Great for snacking with bubbles for a fall party! I also use to garnish seasonal desserts.
- 1 teaspoon Baker's Sprinkles or your favorite blend of baking spices such as cinnamon, nutmeg, cloves, ginger etc
- 1 tablespoon brown sugar
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 large egg white room temperature
- 1 tablespoon water
- 2 cups pecan halves
Preheat oven to 275º. Line a sheet pan with parchment paper. Lightly spray paper with cooking spray.
Mix spices, sugars and salt in a medium bowl and set aside. In a large bowl, whisk egg whites with water until frothy. Add pecans and toss well to coat. Toss pecans in spice bowl and toss to coat. Spread pecans on prepared sheet pan, separating nuts into a single layer. Bake for 1 hour, stirring and turning nuts two-three times during baking time. Remove from oven and loosen pecans from paper and allow to cool and dry thoroughly.