200 grams pecan halves
2 Tbsp egg whites, lightly beaten
45 grams white sugar
2 tsp Saigon Cinnamon
1/2 tsp Ginger Powder
1/4 tsp Cloves, Ground
Pinch freshly ground Peppercorns
1/2 tsp Kosher Salt
1/4 tsp Aleppo Chile
1 tsp Vanilla Paste
Whisk together all ingredients, expect pecans, to form a slurry.
Coat pecans with slurry and spread evenly on a baking sheet lined with non-stick foil.
Bake for 30 minutes at 300 degrees stirring several times, until slurry has hardened and pecans are dry.
Cool completely before storing in an air tight container.
This recipe comes from customer Matthew P. of Ankeny, Iowa. While they are delicious on their own, they are a key part of his award winning Nutty Goat Swirl ice cream!