Ancho Chile Candied Pecans

Last year for the holidays, I made some semi-successful salty maple pecans for people. This year, I got a real recipe for candied pecans and replaced the disgusting cinnamon with ancho chile powder. Holy crap was that a stroke of genius. The smoky chile flavor paired perfectly with the flavor of the pecans. I used less sugar and more salt than most recipes and have been receiving nothing but compliments, specifically that they are the perfect level of sweetness.

Ancho Chile Candied Pecans

2 lb pecans

1/4 C egg whites

2 T water

1/2 C evaporated cane juice (or granulated sugar)

1/2 C coconut sugar (or dark brown sugar)

3 t ancho chile powder

2 t Kosher salt

Preheat oven to 350. Whip egg whites with water just until a little foamy. Toss pecans in egg wash, coating thoroughly. Whisk the rest of the ingredients together and toss with eggy pecans until well-combined. Pour onto parchment-lined cookie sheet and bake 15 minutes. Stir and bake another 15-20 minutes until the sugary stuff starts to crystallize. Immediately remove parchment paper to another surface to cool. Wait to bag pecans (if you're not shoveling them directly into your mouth) until they are completely cooled and dry.