From Jessica Maher, Lenoir Restaurant, Austin, Texas
For the ras el hanout spice blend:
1 tablespoon ground cinnamon
1 tablespoon ground toasted coriander
2 teaspoons ground green cardamom
2 teaspoons ground black pepper
2 teaspoons ground ginger
2 teaspoons ground toasted cumin
2 teaspoons ground allspice
1½ teaspoons ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground cayenne
For the pecans:
2/3 cup cane sugar
2 tablespoons plus 1 teaspoon ras el hanout
1½ teaspoons kosher salt
Whites from 2 eggs
6 cups pecan halves
Make the spice blend: Whisk all spices together. The mixture can be stored in an airtight container for up to a month.
Preheat oven to 275 degrees. Prepare a baking sheet with a silicone mat or parchment paper. In a medium bowl, whisk together sugar, ras el hanout, and salt. Set aside.
Make the pecans: In a large bowl, whisk egg whites until frothy. Add pecans and stir with a rubber spatula until nuts are thoroughly covered. Fold in sugar and spice mixture until pecans are completely coated. Spread evenly on prepared baking sheet and bake for 1 hour and 20 minutes, stirring every 20 minutes to ensure even baking. Remove from oven and cool completely. Store in an airtight container at room temperature for up to 1 week.