1 1/2 cups powdered sugar (187g)
2 tbsp. cornstarch (14g)
1 tsp. cinnamon (2g)
1/2 tsp. cayenne pepper (4g) or 2 tsp Tabasco sauce (10ml)
1/8 tsp. salt (1g)
2 tbsp. orange peel, freshly grated (12g)
2 egg whites, slightly beaten
3 tbsp. freshly squeezed orange juice (45ml)
4 cups shelled pecans (460g)
Heat your oven to 250°F (121°C).
Line a large cookie sheet with parchment paper. Pour pecans into egg mixture and stir to coat well. Using a slotted spoon, remove pecans individually from the coating mixture. Allow the coating mixture to drain from the pecan and then place each pecan on the prepared cookie sheet. Do not allow pecans to touch.
Bake for 20-25 minutes. Cool before storing in a covered airtight container.