This recipe, from customer Matthew P. of Ankeny, is part of his award-winning ice cream.
200 g pecan halves
2 Tbsp lightly-beaten egg whites
45 g light brown sugar
2 tsp Cinnamon, Saigon
1/2 tsp Ginger, Powder
1/4 tsp Cloves, Ground
pinch Black Pepper, Fine
1/2 tsp Kosher Salt
1/4 tsp Aleppo Chile, Crushed
1 tsp Vanilla Paste
Whisk together all ingredients, aside from pecans, to form a slurry.
Coat pecans with the slurry and arrange in a single layer on a baking sheet lined with non-stick foil.
Bake at 300°F, stirring every 10 minutes, watching closely, until spiced-egg coating has hardened and pecans are dry.
Cool completely. Enjoy as is, or chop and add to your favorite recipe!