Food and Recipes Nuts Pecans Sugar-and-Spice Pecans Recipe Be the first to rate & review! These Sugar-and-Spice Pecans top our Sweet Potato-Carrot Casserole, but they'd make a great cocktail party snack or easy hostess gift, too. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on January 8, 2019 Print Rate It Share Share Tweet Pin Email Photo: Iain Bagwell; Styling: Amy Burke Hands On Time: 15 mins Total Time: 1 hrs 10 mins Yield: 4 cups Ingredients 1 egg white 4 cups pecan halves and pieces 1/2 cup sugar 1 tablespoon orange zest 1 teaspoon ground cinnamon 1 teaspoon ground ginger Directions Preheat oven to 350°. Whisk egg white in a large bowl until foamy. Add pecans, and stir until evenly coated. Stir together sugar and next 3 ingredients in a small bowl until blended. Sprinkle sugar mixture over pecans; stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan. Bake at 350° for 24 to 26 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and let cool until completely cool (about 30 minutes). Chef's Notes To make ahead, prepare pecans as directed. Store in a zip-top plastic freezer bag at room temperature up to 3 days, or freeze up to 3 weeks. Rate it Print