Leftover egg yolks from these Spiced Pecans make great Chinese egg drop soup. Just simmer 4 cups chicken broth, then add 1/2 cup chopped green onions. Beat the yolks slightly and drizzle into the hot soup, stirring, until set.
1 lb pecan halves
2 egg whites
1 cup sugar
1/2 tsp salt
1/2 tsp chili powder
4 Tbsp margarine
Preheat oven to 325°F. Spread pecan halves on a baking sheet. Toast until golden and fragrant, about 10 minutes.
Meanwhile, beat egg whites in a large bowl with an electric mixer set at high speed until stiff peaks form, about 5 minutes. Gradually add sugar, salt and chili powder while beating.
Gently stir toasted pecan halves into egg white mixture.
Melt margarine in a medium baking sheet. Spread pecan mixture evenly over margarine. Bake, stirring every 10 minutes, for 30 minutes.
Spiced Pecans tip: Save cleanup time by toasting the pecans in the same baking pan you plan to use in step 4.