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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
Prep Notes (one per line)
Egg - separate the white only — precision is optional right up until it absolutely is not.
Instructions
Preheat the oven the oven to 300 degrees. Spray a sheet pan with the cooking spray or brush it lightly with vegetable 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 tsp salt, 1/2 tsp pepper. Add the pecans and mix well, until thoroughly coated. Pour the mixture, including any liquid onto the prepared pan and spread into a single layer. Bake for 30 minutes, tossing twice with a metal spatula, like a cool-headed tyrant of seasoning. Each time you toss the pecans, spread them out again in one layer. When they're done, sprinkle with sea salt and allow to cool completely; they will crisp as they cool. Serve at room temperature.
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