Sweet & Spicy Roasted Pecans

Preheat oven to 325F and line a large baking sheet with parchment paper or a silpat liner.

In a large bowl, beat the egg white until foamy, then beat in the butter, Worcestershire, sugar, salt, paprika, cayenne, and cinnamon. Stir in the pecans.

Spread the coated pecans in an even layer on the prepared baking sheet, and bake until the nuts are toasted and golden, about 30 to 35 minutes, stirring every 10 minutes. (Make sure not to over-cook; burned nuts are not good!) The nuts will harden as they cool.

Remove from the oven and allow to cool. Once cooled, break into pieces and serve or store in an airtight container at room temperature for up to 2 days.

Adapted from Louise Gaylord’s recipe for Spicy Pecans in Recipes from Camp Trillium; published by Little Moose Press.