Sugar and Spice Pecans

By Lydia Ellison

This is the most perfect homemade holiday treat to gift to family, friends and co workers. Buttery toasted pecans laced with nutmeg, allspice and cloves! These pecans are easy to make, package up beautifully and they keep for a few weeks in an air tight container.

The recipe is from Drew’s mother, Janice Howerton (my soon to be mother-in-law!) In her Christmas kitchen, these pecans star along side crispy buttermilk sugar cookies and white chocolate peppermint bark. She uses special Elliot pecans for this recipe which are smaller and richer than the varietal  I find in stores. If you can find these then use them though “normal” pecans work just fine.

Nibble on these over cocktails, toss them into a festive salad or just stand at the counter gabbing and shoving them in your face like I usually do with Janice.

Sugar and Spice Pecans

3/4 c. sugar
1 egg white
2 1/2 tablespoons water
1 tsp salt
1/2 tsp allspice
1/2 tsp cloves
1/2 tsp nutmeg
2- 1 pound bags pecans

Froth the egg white lightly in a large bowl. Combine all the toppings into the egg white mixture and toss in the pecans until coated. Spread on 2 greased lined sheets covered in parchment or a silpat, bake at 275 for 50-55 minutes. Remove from the pan immediately and once cool to the touch, separate each pecan. Store in an airtight container.

PS- Sarah and I made these this year (as well as this which was almost as good as Anjali’s caramel salt corn) as a thank you to our clients and co-workers. Yum.