Ingredients:

• 1 egg white

• 4 cups pecan halves and pieces

• ½ cup sugar

• 1 tablespoon orange zest

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

Preparation:

1. Preheat oven to 350°. Whisk egg white in a large bowl until foamy. Add pecans, and stir until evenly coated.

2. Stir together sugar and next 3 ingredients in a small bowl until blended. Sprinkle sugar mixture over pecans; stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.

3. Bake at 350° for 24 to 26 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and let cool until completely cool (about 30 minutes).

   Note: To make ahead, prepare pecans as directed. Store in a zip-top plastic freezer bag at room temperature up to 3 days, or freeze up to 3 weeks.