Michael's Mouth Numbing Spiced Pecans

Because these tasty morsels are highly addictive Michael thinks I put cocaine, or something of the ilk, in them. This recipe makes a lot and is, therefore, the ideal project for holiday gifts. These pecans freeze wonderfully and keep very nicely in a tightly sealed container. Be sure to purchase the whole pecans at a good price at a wholesale market or natural foods store. Buying them in the little packets from the supermarket will send you right to the poorhouse. - Chef

PREHEAT OVER TO 325 DEGREES

Combine in a large bowl:

• 8 Fluid ounces Fresh rosemary, Chopped
• 2 Tablespoons Cayenne pepper
• 3 Ounces Brown sugar
• 2 Ounces Kosher salt

In separate large bowl whisk to soft peak:

• 8 Egg whites

Add to whipped egg whites and toss to moisten:

• 1 Gallon Pecan halves

Transfer the moistened pecans to the bowl containing the salt-spice mixture and toss to coat them.

Spread the nuts out in one layer onto two sheet pans. Toast for 8 minutes at 325º and then give them a good stir.

Continue to bake the pecans, stirring occasionally to prevent the nuts from clumping. Bake until the nuts are nicely toasted and dry to the bite, an additional 10 - 20 minutes.

Allow pecans to cool and store in an airtight container.