Saigon Cinnamon’s strong, sweet flavor pairs well with buttery pecans. The hint of cayenne in this recipe is just enough to warm the palate. Most people won’t notice it’s there at all, but you’d be able to tell if it wasn’t.
Preheat oven to 225 F (fan on low if applicable)
Whisk egg whites until they form strong peaks.
Mix sugar and spices together, then slowly fold into the whipped egg whites.
Gently fold in pecans until they are thoroughly coated.
Thinly spread the mixture onto an oiled sheet pan. (Non-stick spray works too.)
Salt the pecans at this time, to taste.
Place in oven for 15 minutes, then turn the nuts.
Repeat 6th step 4-5 more times until nuts are no longer sticky.
Set out to cool and enjoy.
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