Spicy Nuts

One hour of low, slow baking turns plain pecans into something dangerously addictive.

A beaten egg white with a splash of cold water creates a thin, sticky coating that binds the cinnamon-sugar mixture to every nut. The egg white is the secret. It bakes into a thin, crispy shell around each pecan that holds the sugar and spice in place.

Baked at low heat in a buttered pan, the sugar caramelizes slowly and evenly without burning. The result is a glossy, crunchy coating with a warm cinnamon sweetness.

These are perfect for holiday gifting, cocktail hour snacking, or topping salads and ice cream.

Kitchen Tips

• Beat the egg white until frothy, not stiff. You want a thin, bubbly coating, not a meringue.
• Use a buttered pan. The sugar gets extremely sticky during baking and will cement to an ungreased pan.
• Bake the full hour. Underbaked candied nuts are chewy and sticky. Fully baked ones are crisp and shatter when you bite them.

Variations

• Add a pinch of cayenne to the sugar mixture for a sweet-heat version.
• Use walnuts, cashews, or a mixed nut blend instead of pecans.
• Add a teaspoon of pumpkin pie spice instead of plain cinnamon for a fall-flavored version.