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Spiced Candied Pecans


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


  1. Make the spice blend: Whisk all spices together. The mixture can be stored in an airtight container for up to a month.
  2. 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.
  3. 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.
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