- 1 free-range egg white
- 300 g pecans
- 2 t orange zest
- 2 T white sugar
- 1 T brown sugar
- 1 T smoked sea salt flakes
Preheat the oven to 160°C and line a large baking tray with greaseproof paper.
Whisk the egg white until foamy, then toss the pecans, orange zest, sugar and salt into the egg white, coating well.
Spread the pecans on the tray and bake for 45 minutes or until dry and golden.
Cook’s note: These pecans can be kept in an airtight container for up to a week.