- 1-1/2 cups sugar
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon curry powder
- 2 egg whites
- 2 pounds pecan or walnut halves
- In a large resealable bag, combine the sugar and seasonings; set aside. In a large bowl, beat egg whites until foamy; fold in the nuts. Transfer to the bag; seal and shake to coat evenly.
- Place nuts in a single layer in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 250° for 1-1/2 hours, stirring every 30 minutes. Cool completely on wire racks. Store in airtight containers. Yield: 2-3/4 quarts.
Originally published as Sugar-and-Spice Pecans in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p37
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