Toasted Coconut Pecans

Ingredients

• 2 cups plain pecan halves
• 1 large egg white
• 1/4 cup unsweetened shredded coconut
• 3 tablespoons coconut sugar or granulated brown sugar
• 1/2 teaspoon crushed aleppo pepper
• 1/4 teaspoon fleur de sel or other course salt

Instructions

1. Heat oven 300F. Line a rimmed baking sheet with parchment paper.
2. Place pecans in a 1-quart zip top bag. Beat egg white with a fork until frothy. Add egg white to pecans, seal and shake bag until pecans are coated in egg white.
3. Mix coconut, sugar and chili pepper; add to pecans. Seal and shake bag until pecans are well coated in coconut mixture.
4. Spread pecans out on prepared ban. Bake 25 to 30 minutes or until pecans are toasted, stirring every 10 minutes. Remove from oven and immediately sprinkle with fleur de sel. Cool. Makes 2 cups.