1/4teaspoonchipotle pepper powder (regular chili powder will work in a pinch)
1egg white
4teaspoonsraspberry preserves
4cupsunsalted raw pecans
Instructions
Preheat the oven to 250°F and grease a large rimmed baking sheet.
Whisk the sugar and chipotle pepper powder together in a small bowl.
In a medium mixing bowl, beat the egg white until it is white and forms soft peaks. Fold in the raspberry preserves.
Fold in the pecans, stirring until they are all coated with the egg white. Add in the sugar mixture, again stirring until all the pecans are coated.
Spread the nuts into a single layer on the baking sheet. Bake for one hour, stirring every 15 minutes, until the pecans are dry.
Allow to cool completely before transferring to a bowl or container. They will stay fresh in an airtight container for up to 2 weeks (if you don’t eat them all first!).
Notes
If you aren’t a fan of much spice, feel free to cut the chipotle chili powder down by 1/2.