I love these around the holidays. Package these coated pecans in little gift bags, or set them out as hors d'oeurves at a holiday gathering.
1 cup sugar
2 tsp pumpkin pie spice
2 tsp grated orange rind
1/4 tsp salt
2 egg whites
1/4 cup butter, melted
4 cups pecan halves
Stir together first 4 ingredients. Beat egg whites at high speed with mixer until foamy. Gradually add sugar mixture, beating at high speed until soft peaks form. Fold in melted butter and pecan halves. Spread coated nuts in a single layer on a large jellyroll pan lined with nonstick aluminum foil or parchment paper.
Bake @ 250 for 45min or until nuts are toasted, stirring every 15 minutes. Remove from oven; let cool completely on pan. Remove from pan. Store in an airtight container up to 2 weeks.
Yield: 4 cups.
from Christmas with Southern Living 2005