Spiced Pecans

• 2 tablespoons egg whites (see Note)
• 1/4 cup (45 g) packed light brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• A few grinds black pepper
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground chile
• 1 teaspoon vanilla extract
• 2 cups (200 g) pecan halves

1. Preheat the oven to 300F (150C).
2. Spray a baking sheet with nonstick spray.
3. Whisk the egg whites in a medium bowl for about 15 seconds, until loose and foamy.
4. Stir in the brown sugar, spices, vanilla, and pecans.
5. Spread the coated nuts evenly on the baking sheet.
6. Bake for 30 minutes, stirring twice during baking, until the coating has hardened onto the pecans and theyre nice and dry.
7. Remove from the oven and let cool completely.
8. Chop the Spiced Pecans coarsely, then add them to 1 quart (1 liter) of ice cream in the machine during the last minute of churning.
9. They can also be sprinkled over ice cream when serving.
10. Make Spiced Walnuts by substituting untoasted walnut halves for the pecans.
11. The pecans can be stored for up to 2 weeks in an airtight container at room temperature.

egg whites, brown sugar, ground cinnamon, ground ginger, ground cloves, black pepper, coarse salt, ground chile, vanilla, pecan halves

Taken from www.epicurious.com/recipes/food/views/spiced-pecans-379988 (may not work)