Recipe By Anonymous
Published Jun 19th
Prep 10m Cook 30m Additional - Ready In 40m
Servings 6 servings Calories 443.1

So simple, so good! Have tried several different combinations of spices, but keep coming back to this one. I use only pecans, but mixed nuts would be fine.

Recipe Ingredients

  • 1 egg white, lightly beaten
  • 1 tablespoon water
  • 3 cups pecan halves
  • ½ cup white sugar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. 2 In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened.
  3. 3 In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
  4. 4 Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.

Nutrition Facts

  • Calories 443.1
  • Carbohydrate 24.7 g
  • Fat 39 g
  • Fiber 5.5 g
  • Protein 5.6 g
  • Saturated Fat 3.4 g
  • Sodium 203.6 mg
  • Sugar 18.9 g


  1. Been making these for years and my secret ingredient (instead of cloves) is cardamom. It's a heavenly spice (very pricey but lasts forever). Just substitute ground cardamom for the cloves. You'll have a winner!
  2. Wow these are really great! I did make a few changes however after going through about 40 reviews. They are as follows: Used 1 tablespoon of vanilla in lieu of the water. Used 1/4 cup white sugar and 1/4 cup of brown sugar. Reduced ground cloves to 1/8 teaspoon and used 1/4 teaspoon plus a - Read more ...
  3. Just made these as a snack, and yummy! I used brown sugar instead of white becuase I like the mollassis flavor, and added 1/4 tsp cayenne for alittle kick. I would probalby cut back on the cloves or leave them out alltogether. I like cloves, but not so sure I care for them in this - Read more ...
  4. Have made this recipe numerous times and am finally getting around to rating it. It's my go-to recipe for when I need something sweet yet substantial in my menu, or want to give a from-the-kitchen thank you gift that's a little more sophisticated than cookies (these pecans look really pretty in a nice cellophane or - Read more ...
  5. Perfect recipe! I make a big batch of these and keep them in a pretty jar on the counter to have on hand for salads. Our favorite is grilled chicken salad with these peacns and raspberry vinagarette. Superb! Even my hubby who hates pecans and raspberries lives off of this stuff. Try em' you'll love - Read more ...
  6. YUM! These are a great snack all year round. I actually love to put these in a salad with baby spinach dried cranberries crumbled blue cheese sliced pears and balsamic vinigrette. REALLY great! I think next time I make them I might try adding some chili powder to the mix for a great spicy/sweet flavor. - Read more ...
  7. Great recipe! I have actually modified it a bit after several tries. I use two egg whites and omit the cloves. I also double up at least on the cinnamon. Then I stir them every 10 minutes while they are baking. Thanks for sharing your recipe!
  8. These are great! Flavor is amazing. I also found that if you beat the egg white to stiff peaks, it'll coat the pecans better. Try adding 1/2 tsp of ground chili pepper to the spice mix for a sweet n' spicy treat! I couldn't stop eating them!
  9. This recipe is the BEST! I've used walnuts as well with similar success... and the most wonderful aroma fills your home as a result -- which is especially nice over the holidays!
  10. These are GREAT!!! Only recommendation is that you bake these at a much lower temp and turn them very frequently. I did mine at 300, and used a spatula to turn them about every 8 - 10 min, as they will burn quickly w/ the sugar in them.