Chinese Five-Spice Pecans
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Martha Stewart Living, June 2011
- Prep Time 10 minutes
- Total Time 1 hour 50 minutes
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Yield Makes 5 cups
Serves 8
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Ingredients
- 1 large egg white
- 1/2 cup granulated sugar
- 1/3 cup packed dark-brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon Chinese five-spice powder (penzeys.com)
- Coarse salt
- 4 3/4 cups pecans (1 1/4 pounds)
Directions
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Preheat oven to 250 degrees. Whisk egg white in a large bowl until foamy, about 30 seconds. Whisk in sugars, soy sauce, five-spice powder, and 1/2 teaspoon salt. Add pecans, and toss to coat using a rubber spatula.
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Transfer pecan mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula. Bake, stirring occasionally, until golden brown, about 1 hour 10 minutes.
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Transfer sheet to a wire rack, and let stand until cool and hardened, about 30 minutes.
Cook's Note
Nuts can be stored in an airtight container for up to 2 weeks.
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