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INGREDIENTS:
1 egg white
1 Tablespoon water
1 pound of pecan halves
2/3 cup palm/coconut sugar
1 teaspoon salt
2 teaspoons of ground cinnamon
3/4 teaspoon of ground ginger
3/4 teaspoon of allspice
3/4 teaspoon ground coriander
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PREPARATION:
1. Preheat oven to 325 degrees with a shelf in the lower third and one in the upper third.
2. Whisk the egg white and water together until the mixture is foamy. Stir in nuts, mix well. Pour into a sieve and drain for 3 minutes.
3. Place sugar in Cuisinart or blender to make super fine.
4. Combine the sugar, salt, cinnamon, ginger, allspice, and coriander in a paper bag; gather the neck of the bag and shake the bag to mix them. Add the drained nuts and shake the bag vigorously to coat them with the sugar and spices. Spread the nuts on two baking sheets covered in tinfoil, making sure they do not touch.
5. Bake the nuts for 10 minutes, then stir them and spread them out again. Lower the oven temperature to 275 degrees and continue to make the nuts, stirring them every 8-10 minutes until they are well dried and crisp.
6. Store the COOLED nuts in an airtight container. Store up to three weeks in the refrigerator, and 6 months in the freezer.