Crunchy Chile Pecans

Careful, these little guys are truly addictive!!
  • 1/4 cup sugar
  • 3 tbsp powdered red chiles (either powder in a coffee grinder or buy them from a reputable source top be sure that nothing has been added to them)
  • 3/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 3 cups jumbo pecan halves
  • 2 egg whites, well beaten

Preheat your oven to 375F.

Spray a jelly roll pan with non-stick spray.

Combine the sugar and spices in a small bowl and set aside. In a separate bowl, combine the pecans and the egg whites, stirring them together until the pecans are completely coated. Before the whites have a chance to dry, sprinkle the spice mixture over all and stir to completely coat the pecans.

Spread the nuts in a single layer on the prepared pan, bake for five minutes in the centre of the oven. Stir occasionally to break up any clumping, and continue baking and stirring until the nuts are lightly browned. This should take seven to ten more minutes.

Remove from the oven and allow to cool to room temperature. Store in an airtight container at room temperature. They will keep for about a week, if they last that long!

  • Yields: 3 cups
  • Preparation Time: about 25 minutes

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