Cumin Chili Pecans

An almost-sweet, subtle-spicy, before- dinner snack, these savory pecans are fantastic accompanied by guacamole, tacquitos and almost anything fried. The cumin flavor, while not overwhelming, predominates. Beer and lemonade are the refreshers of choice.

Cumin Chili Pecans
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Cook time: 
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Serves: 2 cups
 
Ingredients
  • 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
Instructions
  1. Preheat 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.
  3. Add spices and salt and mix to combine.
  4. Add pecans and toss until completely coated.
  5. Add the sugar and toss again.
  6. Transfer to the prepared sheet and arrange in a single layer.
  7. Place in the oven and cook, stirring every 15 minutes, until lightly colored and dried out, about 1 hour and 15 minutes.
  8. Immediately loosen the nuts with a spatula and set aside to cool.