This recipe has become a staple in my pantry since Steph posted it back in December. Guests have started requesting these amazing nuts they’ve heard so much about and whenever I make them they don’t last very long. So, give the people what they want, I say! Here is the recipe (again) you’ve all been waiting for:

Steph’s Famous Spiced Nuts

Makes 2 1/2 cups

1 large egg white
1/4 cup brown sugar
1 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
1/2 teaspoon ground cumin
1 3/4 teaspoons cayenne pepper (depending on the variety you have, this ranges in heat – so use carefully!)
2 1/2 cups pecan halves, or assorted nuts, such as cashews, walnuts, or almonds

Directions

1. Preheat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except pecans; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan.
2. Bake pecans for 15 minutes, then remove from oven. Using a metal or heatproof spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees, and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together. Can be stored in an airtight container, at room temperature – for about 2 weeks, if they last that long!