INGREDIENTS:
- 4 cups pecan halves
- 1 large egg white
- 1 Tablespoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
INSTRUCTIONS:
- Preheat oven to 250 degrees.
- Butter bottom and sides of a 15″ x 10″ x 1.5″ jelly-roll pan.
- With an electric mixer, beat egg white and vanilla extract in a medium bowl until egg has expanded and looks creamy and light beige in color. Note: The bowl should be thoroughly clean and free of any grease or butter or the eggs whites will not whip.
- Add pecans to the bowl, stirring to coat with mixture.
- Plac ethe granulated sugar, brown sugar, cinnamon and salt in a large zip-lock bag.
- Seal the bag and shake to mix.
- Drop the coated pecans into the sugar mixture.
- Seal the bag and shake to coat.
- Spread in a single layer on the perpared jelly-roll pan.
- Bake for 1 hour, stirring every 15 minutes.
- Spread on wax paper to cool.
- Store tightly covered at room temperature.
