Curried Hot & Sweet Pecans
George Hirsch | chefgeorgehirsch.com

1 pound pecan halves
1 egg white
2 teaspoons hot sauce
3/4  cup pure cane granulated sugar
2 Tablespoons curry powder
1 Tablespoon kosher salt

Heat oven to 250° F. Arrange the pecans on a cookie sheet and toast, stirring occasionally, until fragrant, about 10 minutes. Meanwhile, in a large bowl, whisk the egg white and 1 teaspoon water until frothy. Stir in the pecans and sprinkle with the sugar, curry powder, and salt. Mix well. Lightly coat the cookie sheet with vegetable cooking spray. Spread the pecans in a single layer on the sheet. Bake 1 hour or until the pecans are dry, stirring once or twice. 

George Hirsch | chefgeorgehirsch.com