Sweet and Spicy Candied Pecans are a mixed blessing. I would like to give them a wholehearted endorsement, but I am unfortunately still recovering from the last time I made a batch. As soon as they came out of the oven, with their gorgeous mahogany color and fragrant aroma, I was hooked. I found myself hovering around the pan and nibbling them constantly. I ate them for pre-dinner snacks and post-dinner treats. It is safe to say that, except for the handful I used in another dessert, I ate the whole batch myself in a few days. So, although I love these crunchy, spicy devils, I have to warn you that unless you have a willpower of steel, or hate delicious candied nuts, you should exercise extreme caution around these pecans.
Spiced Nuts can join popcorn and chocolate-covered almonds on the list of "foods I cannot stop putting in my mouth." This recipe is a little bit unusual--instead of being coated with sugar and baked, the nuts are first tossed with egg whites, then a mix of granulated sugar and cinnamon. The foamy whites bake to form a crispy shell that's lighter than air, giving these nuts a unique and delicious texture. I like using pecans and walnuts, but you can use any nuts you like.
Nut Photos c Elizabeth LaBau, licensed to About.com, Inc.