makes 4 cups


2 egg whites

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1/2 teaspoon ginger

1/2 teaspoon black pepper

1/2 teaspoon salt

4 cups pecan halves (or walnuts or mixed)






Preheat oven to 300 degrees F. Beat the egg whites to stiff peaks in a large bowl. In another bowl, whisk the remaining ingredients together except for the pecans. Whisk the spice mixture into the whites, and whip slightly, until evenly distributed. Add the pecans and fold until coated.


Spread the nuts on a parchment lined sheet pan in an even layer, and bake until golden brown, about 35-40 minutes, stirring frequently.


Cool the sheet pan on a wire rack, once the nuts have cooled completely, transfer to an airtight container.



Cinnamon-Cayenne Pecans:  Stir 1 tablespoon melted butter into egg whites before tossing nuts. Substitute 1 1/2 teaspoons ground cinnamon and 1/2 teaspoon cayenne pepper for the sugars, ginger and black pepper.