Candied Pecans

Raw Pecans
After over a year of adopting a Paleo lifestyle, I still struggle with sugar cravings. Granted, I don’t indulge myself like I used to – cookies, snacks and candies don’t have a place on my pantry shelves any more. Sometimes though, you just need a little something to curb the craving and it will pass.

These little pecan gems do just the trick. They are crunchy, slightly sweet, and full of warm spicy flavor. They remind me of pecan pie – without all of the guilt. You can adjust the seasonings to your liking, but keep in mind, after they bake, the spices will mellow. Keep a container of these in your desk drawer so when the 2 o’clock craving hits, you have something handy that you won’t regret later.

Spices
Yield: 4 cups

Ingredients
4 cups pecan halves
3 ea. egg whites
1/2 cup honey, slightly warmed
1 T. cinnamon
2 t. ground ginger
1 t. ground cloves
1 t. salt

Method
1. Preheat oven to 325ºF. Line a large sheet pan with parchment paper.
2. Set aside pecans in a large bowl.
3. Whisk together the whites and honey in a small bowl, just to combine.
4. Add all of the spices and salt, whisking again to combine.
5. Pour the egg white mixture over the pecans and toss to coat completely.
6. Spread the pecans out evenly on the parchment-lined sheet pan.
7. Roast in the oven for 30-40 minutes, checking often to ensure they don’t burn. They will still be slightly tacky to the touch, but will have a fully roasted color.
8. Remove from the oven and allow to cool completely. Once cooled, they will no longer be tacky to the touch. Store in an airtight container.

Candied Pecans

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