- 1 Tbsp grated orange rind
- 1 Tbsp fresh orange juice
- 1 large egg white
- 2 cups pecan halves
- 1 Tbsp dark brown sugar
- 1 tsp. salt
- 1/2 tsp. ground chipotle chili pepper
- Cooking spray
- 1/2 cup sweetened dried cranberries
Preheat oven to 225 degrees F. Whisk together orange zest, orange juice and large egg white in a medium bowl. Stir in pecans, coating well. In a separate bowl, combine sugar, salt and chili pepper; add to pecan mixture and toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225 for one hour, stirring occasionally. Remove from oven and cool completely. Stir in cranberries and enjoy! Can be stored in an airtight container for up to one week.