Lunch: Sweet-Hot Spiced Pecans Recipe | Myrecipes

Ideal for both snacking and holiday gift-giving, these toasted pecan halves are coated in a mixture of sugar, cayenne pepper, cinnamon, allspice, and coriander.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Sweet-Hot Spiced Pecans Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1/3 cup sugar
3/4 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 large egg white
2 teaspoons vegetable oil
2 cups pecan halves

Instructions

In a bowl, mix 1/3 cup sugar, 3/4 teaspoon cayenne, 1/2 teaspoon salt, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground allspice. Whisk in 1 large egg white and 2 teaspoons vegetable oil. Stir in 2 cups pecan halves.
Spread nuts in a single layer in an oiled nonstick 10- by 15-inch baking pan. Bake in a 300 ° regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes.
Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely. Serve or store airtight at room temperature up to 2 weeks.

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