Pumpkin Pie Spiced Pecans

My grandmother gave me this recipe. It's so simple and easy to do. It is easily adjusted to make larger quantities, and it's very yummy - a nice reminder of the holidays. These can also be used as garnish for the top of pumpkin pies, on anything with whipped topping, and as an ice cream topping. I think they'll store indefinitely, but honestly, they rarely last past the first day in my house! Enjoy!

• Ready In: 30 mins
• Yields: 2 1/2 cups

Ingredients

• 2 1⁄2 cups  shelled whole pecans (or nut of your choice)
• 1⁄2 cup sugar
• 1  teaspoon pumpkin pie spice
• 1  egg white
• 1⁄4 teaspoon ginger, to taste
• 1⁄2 teaspoon nutmeg, to taste
• 1⁄4 teaspoon cinnamon, to taste

Directions

1. Mix nuts in with egg white.
2. Add sugar and spices.
3. Spread on a shallow pan sprayed with Pam or greased (I use stoneware, no greasing required).
4. Bake at 250 degrees for 25 minutes.
5. Cool on wax paper.
6. Store in airtight container.