I made these very tasty pecans for Thanksgiving appetizer. I will definitely be making more - sweet and spicy! If you can, buy the chipotle chili pepper. It is a great smokey hot flavor.
I found this recipe from on myrecipes.com and it was originally in Cooking Lite in November 2008.
1 tablespoon grated orange rind
1 tablespoon fresh orange juice
1 large egg white
2 cups pecan halves
1 tablespoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground chipotle chili pepper
1/2 cup sweetened dried cranberries
Preheat oven to 225°.
Combine first 3 ingredients in a medium bowl; stir with a whisk until slightly frothy. Stir in pecans. Combine sugar, salt, and pepper. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray.
Bake at 225° for 1 hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.
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