Ingredients

1 egg white

4 cups pecan halves (about 1 pound)

1/2 cup Sugar

1 teaspoon cinnamon

1 teaspoon ground ginger

1/4 - 1/2 teaspoon ground cayenne pepper

1/4 teaspoon salt

Preparation

  1. Whisk egg white in a large bowl until foamy.  Add peacans and stir until evenly coated with egg white.

  2. Stir together surga and next 4 ingredients until blended;  sprinkle sugar mixture evenly over pecans;  stir gently until pecans are evenly coated.  spread pecans in a single layer in a lightly greased aluminum folil- lined 15x10 inch jelly-roll pan.

  3. Bake at 350 degrees for 18-20 minutes or until pecans are toasted and dry, stirring once after 10 minutes.  Remove from oven, and let cool for 30 minutes or until completely cool.

NOTE: Store pecans in zip-top plastic freezer bag at room temperature up to 3 days, or freeze up to 3 weeks