I am that person. The person that loves it when holiday decorations are up before Halloween is even over. The person that yearns to hear those catchy holiday tunes in the middle of the summer. Truth be told, holiday albums remain on my iPod all year long. Sometimes you need a little holiday cheer, even if it is ninety degrees outside. Once a year just isn’t always enough.
Spiced nuts seem to be available in masses at every table at almost every holiday get together. There are probably hundreds of variations. You can swap out different spices and various types of nuts to fit your personal taste. That is what I love about these nuts. They aren’t just for the holidays. Today, I needed something sweet. I love to coat pecans in a sweet mixture of sugar, cinnamon, and allspice with just a touch of cayenne pepper. These nuts are slow-roasted at a very low temperature, resulting in a pan of warm, soft, and sticky caramelized pecans.
These spiced pecans will stay fresh for a couple of weeks when stored in an airtight container. If you have a few left over, they are great tossed in a fresh green salad with some dried cherries and crumbled feta cheese.
Sweet and spicy candied pecans
1 hour 10 mins
Makes 3 cups
- 2 egg whites
- 3 cups pecan halves
- ? cup sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- ¾ teaspoon ground allspice
- ¼ teaspoon cayenne pepper
1. Preheat the oven to 225°F. Spray a large rimmed baking sheet with nonstick cooking spray.
2. Whisk the egg whites in a large bowl. Add the pecans and stir to coat. Add the sugar, cinnamon, salt, allspice, and cayenne pepper and toss to coat. Spread the nuts out onto the prepared baking sheet. Bake for 1 hour, turning every 15 minutes, until golden brown.