These spiced nuts are requested often by friends, especially around the holiday season. Fall is pecan season here in the south and Vivian Howard certainly takes advantage of all the south has to offer. I make this as close to her recipe as possible.
Vivian’s recipe calls for 4 cups of pecan halves or pieces. I only used 2 cups. The recipe I am posting is for 2 cups.
In your mixer fitted with the whisk attachment, beat the whites till they are very foamy. Continue whisking and slowly add the salt and sugar. Bring the egg whites to stiff peaks. Then whisk in the Chipotle, Coriander, Cumin and Paprika.
Using a spatula, fold in the pecans, taking care to coat them evenly in the egg white mixture. Transfer the egg-white coated nuts to a baking sheet lined with either parchment paper of a Silpat. Spread the nuts out into a single layer so they cook evenly.
Bake the pecans on the center rack of your oven for 10 minutes. Remove the tray from the oven and, using a metal spatula, turn them over and break up any clumps you see.
Do this a couple more times over the course of 15-20 minutes more minutes.
The pecans will be a dark brown and should sound dry and flat rather than muddled and moist when you tap them with your spatula. This should take about 30 minutes in total, but the freshness of your pecans will really determine the cook time. Just shelled pecans will require more time in the oven than those from the grocery store.
Remove from the oven and let them cool on the sheet tray. Break them up once they’re cool. Store the pecans in an airtight container for up to 5 days.