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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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I have not tried this recipe. I got this recipe from Party Nuts. I plan to make these with Splenda. I also plan to not use the chili powder or cumin. Ingredients:
1 large egg white (2 tbl) |
1 teaspoon vanilla extract |
2 cups raw pecan halves |
1/2 cup sugar |
1/4 cup cornstarch |
1 tablespoon unsweetened cocoa powder |
1 teaspoon chili powder |
1/2 teaspoon kosher salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cumin |
Directions:
1. Preheeat the oven to 225. Line a baking sheet with parchment paper.
2. Place the egg white in a large stainless steel bowl and whip until frothy. Whip in the vanilla, then gently add the pecans and toss until completely coated with the mixture.
3. Place the remaining ingredients in a medium size bowl and toss until well combined. Add the sugar mixture to the pecans, a quarter of it at a time, and very gently toss until well coated.
4. Transfer the pecans to the prepared sheet and arrange in a single layer. Try to not let the pecans touch each other. Place the sheet in the oven and cook, stirring every 15 minutes, until the coating is lightly colored and dried out, about 1 hour and 15 minutes trotal.
5. Remove from the oven, immediately loosen the nuts with a metal spatula, and set aside to cool before serving.
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