Spiced Pecans

Adapted from Penzey's spices


  • 3/4 coconut sugar (170 g) or cane sugar, if you prefer
  • 3/4 tsp. salt
  • 2 tsp. cinnamon
  • 1/4 tsp. ground cloves 
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground nutmeg
  • 1 egg white
  • 2 1/2 tablespoon water
  • 2 lbs (.9 kg) pecans


Preheat oven to 275°F (135° C). In a large bowl, combine the egg white and water. Whisk or use a mixer until frothy.  Add the pecans and stir by hand until thoroughly coated. Blend together coconut or cane sugar and spices and mix well.  Add to the nut mixture and stir to coat.  Spread evenly on a greased cookie sheet (I use coconut oil) and bake for 45 minutes, stirring every 15 minutes. Let cool and enjoy!