ORANGE CHIPOTLE-SPICED PECANS
Adapted via Cooking Light
Serves: 10 to 12 (yields about 3 cups)
♦ 2 medium oranges, zested and juiced
♦ 2 large egg whites
♦ 1 1/2 tbsp brown sugar
♦ 1 1/2 tsp kosher salt
♦ 1/2 to 1 tsp chipotle chile powder (or more if you like spicy!)
♦ 2 1/2 to 3 cups pecan halves
♦ 1 cup sweetened dried cranberries
Preheat oven to 225° – line a jelly-roll pan (or cookie sheet) with aluminum foil, and coat lightly with cooking spray (or olive oil).
Whisk the zest, egg whites, sugar, salt, and chile powder in a medium bowl (until fully homogenous); stir in pecans and cranberries – be sure to toss it well. Spread mixture in a single layer on the pan. Bake at 225° for 1 hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.
To read more about this cake and my musical pairing, click HERE.