Recipe courtesy of Ina Garten
From:
Cooking for Jeffrey
Spiced Pecans
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- Level: Easy
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 261
- Total Fat
- 21 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 3 g
- Sugar
- 15 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 113 mg
- Level: Easy
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 261
- Total Fat
- 21 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 3 g
- Sugar
- 15 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 113 mg
Ingredients
Directions
- Preheat the oven to 300 degrees F. Spray a sheet pan with the cooking spray or brush it lightly with oil.
- Place the egg white in a large bowl and whisk vigorously for 15 seconds, until light and frothy. Whisk in the brown sugar, vanilla, cinnamon, ginger, chile powder, cloves, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Add the pecans and mix well, until thoroughly coated. Pour the mixture, including any liquid, onto the prepared pan and spread in a single layer. Bake for 30 minutes, tossing twice with a metal spatula. Each time you toss the pecans, spread them out again in one layer. When they’re done, sprinkle with fleur de sel and allow to cool completely; they will crisp as they cool. Serve at room temperature.
