Pumpkin Spice Latte Candied Pecans
Makes: Makes 4 cups
  • 1 large egg white
  • ½ cup sugar
  • 2 tablespoons strong brewed coffee
  • 2 teaspoons heavy cream
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 4 cups pecan halves
  1. Position rack in center of oven. Preheat oven to 250°F. Line a baking sheet with parchment paper and lightly coat paper with nonstick spray.
  2. Whisk the egg white in a large bowl until frothy, then whisk in sugar, coffee, cream, pumpkin pie spice and salt. Add nuts and toss to coat thoroughly. Spread nuts out evenly in single layer on prepared pan.
  3. Bake for about 1 hour to 1 hour and 10 minutes, stirring nuts about every 20 minutes so that they dry out and toast evenly. You just want to bake them until they are dry and coated with the spice mixture. Cool pan on rack. Store nuts in airtight container(s) for up to 1 month.
Recipe by Bakepedia at https://www.bakepedia.com/pumpkin-spice-latte-candied-pecans/