If you can resist eating them all before your holiday dinner, Spicy Smokey Spiced Pecans keep amazingly well in a sealed tin or tupperware container for at least a week.
If you don't want spicy or smoky you can just make it with the cinnamon, nutmeg, and cloves and leave out the chipotle powder. If you want sweeter, use the vanilla option, use crunchy sugar or soft.
OK, QUICK, COME TAKE THESE AWAY FROM ME. NO, I AM SERIOUS, NOW. TAKE. THEM. NOW.
If, perchance, you are either a huge Alton Brown fan, or you don't have an oven, and prefer to use a stove, a barbecue, or a campfire to make these, you can follow the recipe here:
Alton Brown Spiced Pecans, Skillet method
- 1 egg white, beaten with a fork until white and frothy
- 1 tablespoon water (can use vanilla extract for a vanilla-y taste)
- 3 cups pecan halves (or preferred nut)
- 1/2 cup sugar, white or brown or mixed
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon chipotle powder, or other chile
- Preheat oven to 300 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- In a small bowl beat the egg white with the water until white and frothy. Stir in the pecans, mixing till well moistened.
- Mix together sugar, salt, cinnamon, chile, cloves and nutmeg. Sprinkle over the moistened nuts. Spread out on pan.
- Bake in preheated oven for 30 minutes or more, stirring once or twice, until they are crisp and candy-coated. These can burn easily, so do keep an eye on them.
- Be careful not to overcook and burn the nuts.
- can be doubled easily.