Candied Pecans

I'll keep this short and sweet. (Ha. No pun intended.) I feel somewhat uptight about posting this recipe on my Healthy Eating site. I mean to say, they are loaded with sugar. But they're nuts, right? And you gotta live a little, right?

These are a basic staple for me. I snack on them and add them to salads. I always keep a batch in the pantry.

Candied Pecans

1/2 hour prep; makes 2 cups

1 egg white

1/4 teaspoon coriander

1/4 teaspoon cardamom

a dash of cayenne or aleppo pepper

1/2 cup brown sugar

2 cups pecan halves

Preheat the oven to 325*. 

Place the egg white, spices and brown sugar in a small bowl. Use a fork to beat them for a minute or two till well mixed. 

Gently stir in the pecans. 

Spread the mixture evenly over a large aluminum baking sheet. (Don't use non-stick.) Make sure it's in a single layer. 

Bake for about 20 minutes, stirring occasionally. Let the nuts cool completely before transferring to a container. (They'll last up to 2 weeks, if you let them.) 

Use as a snack or in your favorite salad that calls for pecans. (My favorites: Winter Salad, Simple Salad with Honey Mustard Vinaigrette, and Spinach Salad with Beets and Pecans, and Green Salad with Fuyu Persimmons.)