1 Egg White
1/3 cup Honey Bunny™ liquid honey
1 teaspoon Salt
1/2teaspoon Chili Powder
1/4 teaspoon ground All Spice
1/2 teaspoon Cumin
1 1/2 teaspoon Cayenne Pepper
2 1/2 cups Pecan halves or Walnut halves
Preheat oven to 300°F. Beat egg white until soft and foamy. Combine remaining ingredients except nuts. Whisk into the egg whites. Stir in nuts, coat well. Spread mixture onto a baking sheet in a single layer.
Bake for 15 minutes, remove from oven using a spatula mix, toss and separate the nuts. Reduce oven temperature to 250°F. Return nuts to bake until browned, about 15 minutes. Remove from oven. Toss nuts and cool. They will become crispy as they cool. They can be stored in freezer for up to 2 weeks.