Loved the spiced pecans at The Greenbrier last summer…so very good…..ate so many the bartender gave me the recipe.
8 T. unsalted butter
1 1/2 c. brown sugar, packed
1 t. dry mustard
1/2 t. cayenne pepper
1 1/2 t. ground cumin
1 egg white
1/2 lb. shelled pecan halves
1. Preheat oven to 300. Melt the butter in a large skillet. Add the sugar and spices, remove from the heat and stir to dissolve. Let cool, then stir in egg white. Pour the mixture over the pecans in a large bowl., then stir and toss until they are evenly coated.
2. Transfer the pecans to a baking sheet and spread them in a single layer. Toast in the preheated oven, shaking and tossing 2-3 times during cooking, until the pecans are golden brown, about 20 mintutes altogether. Transfer the nuts to a bowl or a tray. When the pecans are cool enough to handle, run them between your hands to evenly distribute the sugar coating and avoid clumping. Cool completely.
I made them last night to serve with cocktails…they are all gone. Pecans are now over $5.00 lb. I am not sure how the recipe would taste with almonds…you might want to try. This could also be a great gift item with the recipe to make more.