4 cups Pecan halves
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/4 tsp Cayenne Pepper
1/4 tsp Cumin
1/4 tsp Dry Mustard
1/4 tsp Chipolte Chile Powder
1 tsp Sea Salt
1/2 tsp Smoked Paprika
1/2 Cup Dark Brown Sugar, lightly packed
1 TBSP Worcestershire Sauce
2 tsp Franks Red Hot Sauce
2 Egg Whites, beaten to soft peaks
Preheat oven to 325
Place pecan halves in a large bowl. Add dry spices. Toss with brown sugar.
Drizzle with Worcestershire and hot sauce. Fold in egg whites. Toss until nuts, spices, liquids and egg whites are fully combined. Will be quite sticky.
Bake on a parchment lined cookie sheet for 30-45 minutes. Stirring every five minutes until pecans are toasted. The coating will harden as the nuts cool.
Once completely cooled place in a freezer safe, airtight container and store frozen. These sweet, salty and savory nuts are great as a salad topping.
Recipe adapted from http://ramonasbasilgarden.com/basil-recipes/thai-basil-honey-cornbread-dressing/