- 1 large egg white
- 1/2 cup brown sugar
- 2 tbl cinnamon
- 1 tsp cloves
- 1 tbl GF vanilla
- 1 lb pecan halves
Heat oven to 350. Spray nonstick spray onto a cookie sheet lined with foil.
Beat egg white until foamy. Stir in brown sugar, cinnamon, cloves and vanilla. Add nuts and stir to coat. Spread mixture onto the prepared sheet. Bake for 25-30 minutes, stirring occasionally until toasted and golden brown. Depending on the humidity that day, the nuts might take longer to crisp up. If necessary add an time in 5 minute intervals.* Remove from the oven and cool completely. Store in an air tight container.
*I have had to cook them as long as 60 minutes on a humid day. So don’t despair if they still are not golden after 40 minutes.