Roasted Pecans (Autumn Spiced)

Standard

2 T. water

1 egg white, slightly beaten

1/2 cup sugar

1/2 tsp. salt

1/4 tsp. ground cinnamon

1/4 tsp. grounds cloves

1/2 tsp. ground allspice

2 1/2 cups (or more) of pecan halves

Add water to egg white, mix and set aside. Mix sugar and spices together in a small bowl first, then add to water and egg white mixture. Beat until the sugar dissolves. Place pecan halves in a large bowl and pour spice mixture or then toss with a large spatula or spoon until all nuts are coated evenly. (I add more nuts so that it’s a lighter coating over more pieces.) Pour out the nuts onto a cookie sheet (or jelly roll pan with a slight lifted edge) that has been sprayed with non-stick cooking spray. Turn each pecan flat side down. Bake in a 250 degree oven for 1 hour, stirring once about halfway through.

This recipe is from The Caswell House in Austin, Texas, given to me by my neighbor Lee Lamb while we lived on the same street in Austin, Texas many years ago.

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