1/4 cup sugar
1 t salt
1/2 t chile powder
1/4 t ground allspice
1/2 t ground cumin
1-3/4 t cayenne pepper
2-1/2 cups pecan halves or assorted nuts such as cashews, walnuts or almonds
Heat oven to 300. Beat egg white until soft and foamy. Combine all remaining ingredients except nuts; whisk into egg white. Stir in nuts until well coated. Spread mixture in single layer onto an ungreased baking pan. Bake nuts for 15 minutes. Then remove from oven. Using a metal spatula, toss, stir and separate nuts. Reduce oven temperature to 250 degrees and return nuts to bake until medium brown, about 10 minutes. Remove from oven. Toss and stir again. Place baking pan on wire rack to cool. Break up any nuts that stick together. Stoer in an airtight container up to two weeks. Makes 2-1/2 cups.
All I can say is this is super tasty! If I make up a batch of these, they're gone! I've made this recipe at least 3 times since I first tried it. It's a keeper!
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