4 cups Whole Pecans
½ cup Pure Maple Syrup
2 tbsp. Unsalted Butter, melted
½ tsp. Kosher Salt
½ tsp. Cayenne Pepper
¼ tsp. Black Pepper
1 large Fresh Egg White, room temperature
Spread pecans on a rimmed baking sheet and place in a pre-heated 350 degree oven for about 10 minutes to toast. Toast until they are fragrant. Let cool before continuing. Line 2 rimmed baking sheets with parchment paper and set aside. In a large mixing bowl, toss the cooled pecans, maple syrup, butter, salt and both peppers until well combined. In a medium bowl whisk the egg white until frothy. Add the egg white to the pecan mixture and toss well. Spread pecan mixture out on the baking sheets in a single layer not touching each other. Place in a 250 degree pre-heated oven for about 40 minutes or until they are golden brown. Immediately loosen pecans from the paper using a spatula and let completely cool before serving.
Note: This mixture can be made ahead of time and stored in an airtight container for about a week.
Ideas for Future Efforts____________________________________________