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Try adding a sweet, spicy crunch to your salads with these candied pecans. They also go great with ice cream, or even add a bowl to your charcuterie platter. Another great addition to add to your pantry so you have them on hand at all times.

1 Large Egg White
1/2 Cup White Sugar (Or 1/4 Cup White Sugar & 1/4 Light Brown Sugar)
1 Teaspoon Freshly Grated Nutmeg or Cinnamon
1/2 Teaspoon Salt
1/8-1/4 Teaspoon Cayenne Pepper (Optional)
2 Cups Pecan Halves

Set the oven to 300°. Prepare a large sheet pan with parchment paper. In a large bowl, whisk the egg white until it’s foamy. Add the sugar and spices and whisk until the mixture is opaque, about 2 minutes. Add the pecans to the bowl and thoroughly coat them using a spatula. You don’t want to break them. Once they are coated, spread them onto the sheet pan in a single layer. It’s fine if some are touching each other. Bake for 35-40 minutes, or until deep golden brown. Let cool completely and store in an airtight container.

They should last about 6 weeks if you don’t eat them all by then! Experiment and create your own flavors. They make great gifts too.

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