Indian Spiced Pecans

A member of the ginger family, cardamom is a warm, sweet-spicy aromatic that can be detected in a lot of Indian and Scandanavian cooking. If you don’t have any, simply increase the ground ginger to ¾ teaspoon. Also try this recipe with pistachio nuts.

1 large egg white (2 tablespoons)
¼ cup sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon
¼ teaspoon ground cardamom
½ teaspoon ground ginger
½ teaspoon dry mustard
2 cups raw pecan halves

1. Preheat the oven to 250 degrees. Line a baking sheet with parchment paper.

2. Combine all the ingredients, except for the pecans, in a large bowl and whisk until well combined. Add the pecans and toss until completely covered with the mixture.

3. Transfer the pecans 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 45 minutes.

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

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)