Cumin-Chili Pecans

An almost sweet, subtly spicy before-dinner snack, these savory pecans are fantastic accompanied by guacamole, taquitos, and almost anything fried. The cumin flavor, though not overwhelming, predominates.

1 large egg white (2 tablespoons)
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
2 cups raw pecan halves
2 tablespoons sugar

Makes 2 cups.

1. Preheat the oven to 225 degrees. Line a baking sheet with parchment paper.

2. Place the egg white in a large stainless steel bowl and whip until frothy. Add the spices and salt and mix to combine. Add the pecans and toss until completely coated. Add the sugar and toss again.

3. Transfer the nuts to the prepared sheet and arrange in a single layer. Place in the oven and cook, stirring every 15 minutes, until lightly colored and dried out, about 1 hour and 15 minutes.

4. Remove from the oven, immediately loosen the nuts with a metal spatula, and set aside to cool before serving.

If you’re sipping: Beer and lemonade are the refreshers of choice.

From Party Nuts! 50 Recipes for Spicy, Sweet, Savory, and Simply Sensational Nuts That Will Be the Hit of Any Gathering (The Harvard Common Press, 2002)