Food & Drink

Sugar and spice pecans

Sugar and spice pecans

1/2 cup melted butter

4 egg whites (from large eggs)

2 cups granulated sugar

2 tablespoons ground cinnamon

2 teaspoons salt

2 pounds pecan halves

Makes about 1 gallon.

Preheat oven to 300 degrees. In a large roasting pan, swirl melted butter to coat sides and bottom. Using an electric mixer beat egg whites until frothy. Beat in sugar. Blend in cinnamon and salt. Stirring by hand, add the pecans and stir to coat well. Turn mixture into the prepared pan with melted butter. Place in the center of the oven and bake for about 1 hour and 15 minutes, stirring well once every 15 minutes.

Remove from oven and place pan on a cooling rack. Stir gently but thoroughly several times during the first 15 minutes of cooling, to keep nuts from clumping together. Once thoroughly cooled, store in an airtight container for up to 1 month or in the freezer for up to 3 months. hours at room temperature. Store airtight in the refrigerator (or freezer up to 3 months) with wax paper separating the layers.