Food and Recipes Recipes Spicy-Sweet Pecans Be the first to rate & review! Spiced pecans are a Southern party staple for a reason: They're easy to prep, can be made in advance, and are downright impossible to stop eating. The egg white helps the spice mixture adhere evenly and gives the pecans a crisp, glossy coating. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Published on September 28, 2018 Print Rate It Share Share Tweet Pin Email Photo: Helen Norman Hands On Time: 10 mins Total Time: 1 hrs 30 mins Yield: 4 cups Ingredients 3/4 cup granulated sugar 1 tablespoon light brown sugar 2 teaspoons chopped fresh rosemary 1 teaspoon kosher salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground red pepper 1 large egg white 4 cups pecan halves Vegetable cooking spray Wax paper Directions Preheat oven to 275°. Stir together first 8 ingredients in a medium bowl. Whisk together egg white and 1 Tbsp. water in a separate medium bowl until foamy. (No liquid should remain.) Add pecans, stirring to coat. Add pecan mixture to sugar mixture, stirring until evenly coated. Spread pecans in a single layer on a lightly greased (with cooking spray) aluminum foil-lined half-sheet pan (about 17 x 12 inches). Bake at 275° for 50 to 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 (about 30 minutes). Store in an airtight container up to 7 days. Rate it Print