Spiced Pecans (Perfect with Salt-Roasted Beets)

These little nuggets are deliciousness are great to have on hand to throw into salads, especially ones with salt-roasted beets are goat cheese!  But really, these are great to have on hand to throw into your mouth at any given time!  And if you are lucky like me and married into a Southern Family, you will also be the proud recipient of large bags of pecans from the in-laws during the fall.  Oh the perks :)  I like this recipe because it doesn't use butter to bind the spices onto the nuts so it keeps it a bit healthier.  These also pack a nice kick with the sweetness, and I'm always a fan of kick!!

Ingredients

• 2 tbsp. packed dark brown sugar
• 2 tbsp. smoked paprika
• 1 tsp. cayenne pepper
• 1 tsp. kosher salt
• ½ tsp. ground coriander
• ¼ tsp. granulated garlic
• ¼ tsp. ground cumin
• ⅛ tsp. ground allspice
• 2 cups pecan halves
• ½ beaten egg white

Preperation

Heat oven to 300°. Line a baking sheet with parchment paper; set aside. Mix dark brown sugar, paprika, cayenne, salt, coriander, garlic, cumin, and allspice in a bowl. Mix pecan halves and egg white in a bowl until combined. Toss nuts with spice mixture to coat completely. Spread on prepared baking sheet; bake until browned and crisp, 25–30 minutes. Let cool before serving.