SPICY SWEET PECANS

• 1/2 cup sugar
• 1 tablespoon  light brown sugar
• 2 tsp chopped fresh rosemary
• 1 tsp kosher salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground red pepper
• 1 large egg white
• 4 cups pecan halves

Instructions

1. Preheat 275 degrees. Stir first 8 ingredients in a medium bowl.
2. Whisk egg white and 1 TBsp water in a separate medium bowl until foamy.
3. Add pecans and stir to coat. Add the pecan mixture to the sugar mixture, stirring to evenly coat. Spread pecans in a single layer on lightly greased(cooking spray) aluminum or parchment paper lined sheet pan.
4. Bake @275 for 50-55 minutes or until  sugar mixture hardens and nuts are toasted, stirring every 15 minutes. Spread immediately in a single layer on wax paper. Cool completely. Store in airtight container for 7 days or freeze.

Kathy’s comments

I love using  fresh rosemary.  Gives it a little twist.  Also I think using light brown sugar instead of the white sugar would also be great!