Romulo Yanes
Prep Time
10 Mins
Cook Time
25 Mins
Total Time
35 Mins
Yield
6 packages (about 7 1/2 cups)

Chili powder, cumin, and lime zest give these pecans a tangy twist. This recipe makes a batch of 7 1/2 cups, so it's perfect for big parties or to freeze and eat later.

How to Make It

1. Preheat oven to 350°F with a rack in center. Line a baking sheet with foil and mist with cooking spray.

2. In a large bowl, whisk egg whites with 2 Tbsp. water until very frothy and thick, about 2 minutes. Whisk in brown sugar until completely mixed in, then stir in pecan halves until coated.

3. Stir together chili powder, cumin and salt. Sprinkle over nuts; toss until well coated. Spread nuts in a single layer on baking sheet. Bake, stirring occasionally, until golden brown, about 25 minutes. Transfer to a large bowl, sprinkle with zest and toss to mix. Let cool, tossing occasionally to break up clusters.

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