Ingredients

• 4 Cups Pecan Halves
• 1/4 tsp each Onion Powder, Garlic Powder, Cayenne Pepper, Cumin, Dry Mustard, Chipolte Chile Powder
• 1/2 tsp each Sea Salt, Smoked Paprika
• 1/2 Cup Dark Brown Sugar, lightly packed
• 1 TBSP Worcestershire Sauce
• 2 tsp Franks Red Hot Sauce
• 2 Egg Whites, beaten to soft peaks

Directions

1. Preheat oven to 325
2. Place pecan halves in a large bowl. Add dry spices. Toss with brown sugar.
3. Drizzle with Worcestershire and hot sauce. Fold in egg whites. Toss until nuts, spices, liquids and egg whites are fully combined. They will be quite sticky.
4. Bake on a parchment lined cookie sheet for 30-45 minutes. Stirring every five minutes until pecans are toasted. The coating will harden as the nuts cool.
5. Once completely cooled place in a freezer safe - airtight container and store frozen. These sweet, salty and savory nuts are great as a salad topping.