George Hirsch Spiced Pecan Recipe
Makes about 5 cups | chefgeorgehirsch.com
1 pound pecan halves
1 egg white
1 teaspoon water
2 teaspoons hot sauce or chipotle Sauce
3/4 cup pure cane sugar
2 Tablespoons curry powder
1 Tablespoon kosher salt
Mix sugar, curry powder, and salt. Heat oven to 250 degrees 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 water until frothy. Stir in the pecans and sprinkle with the sugar, hot sauce, chipotle sauce, 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 45 minutes- 1 hour or until the pecans are dry, stirring once or twice.
Cool, store at room temperature in an airtight container for up to 1 month.