Sweet Spiced Pecans

My housemate made the almond version of these and took them to work pre-Christmas. They were a hit. I think people appreciate the break from all the super sweet candies and chocolates and sprinkle coated cookies. These may be sugar coated but they are not too sweet and they are made with wholesome ingredients, nothing refined. Sucanat sugar is simply dehydrated cane juice, minimally processed.

This recipe was in my December monthly recipes but Angie told so many people about it that I had to post it, so here it is.

Sweet Pecans 1 egg white, whisked 1/4 cup sucanat sugar 1/2 tsp Himalayan salt 1/2 tsp cinnamon or cumin powder a pinch or 2 of cayenne 2 cups pecans (or almonds, walnuts, combo...)

• Preheat the oven to 325°
• Whisk sucanat, cinnamon, cayenne and salt into the egg whites.
• Fold in the pecans until well coated.
• Using a slotted spoon drain nuts a bit before placing them in a single later on a parchment-lined baking sheet.
• Roast for 30 minutes, until the nuts are a bit golden and the coating has dried.
• Remove from oven and cool.
• The nuts will get crunchier as they cool.

Save the egg yolks for the matcha tapioca pudding recipe featured in my January recipes.