Food & Cooking Recipes Appetizers Spiced Nuts 3.1 (594) 16 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 2 1/2 cups A perfect spicy snack for the holidays. Ingredients 1 large egg white ¼ cup sugar 1 teaspoon salt ½ teaspoon chili powder ¼ teaspoon ground allspice ½ teaspoon ground cumin 1 ¾ teaspoons cayenne pepper 2 ½ cups pecan halves, or assorted nuts, such as cashews, walnuts, or almonds Directions Preheat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except pecans; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan. Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together. Cook's Notes When the egg white has been properly beaten, no clear liquid will remain on the bottom of the bowl. Rate it Print