Spiced Nuts

From the Kitchen Window column

Emily Luchetti (Stars Desserts, Chronicle Books 2007) says you can make her recipe with pecans or almonds, but I think the delicate surface texture of pecans is infinitely better suited to the cinnamony filigree that is this egg white coating. Like all seasoned nuts, they should be stored in an airtight container, in the unlikely event you have any left to store.

Makes 4 1/2 cups nuts, enough for 4 as an appetizer

1 large egg white

1 teaspoon vanilla extract

1/2 cup firmly packed light brown sugar

2 tablespoons ground cinnamon

4 1/2 cups pecan halves

Preheat the oven to 300 degrees.

In a bowl, whisk together the egg white and vanilla until frothy. Stir in the brown sugar, cinnamon and pecans until the nuts are evenly coated. Spread the pecans evenly on a baking sheet.

Toast, stirring every 10 minutes, until the nuts are dry, about 30 minutes. Remove from the oven and let cool to room temperature.

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