4 cups pecan halves

2 large egg whites, beaten til frothy

1/4 cup brown sugar

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon aleppo pepper

1/2 teaspoon cinnamon

1/2 teaspoon chopped fresh thyme

Preheat the oven to 350 degrees. Line a half sheet tray with parchment paper.

In a medium bowl, mix together brown sugar and salt, pepper and spices. Set aside.

Beat the egg whites in a separate large bowl with a fork or whisk, until frothy. Toss the pecans in the egg whites, then immediately scoop the pecans out with a slotted spoon and toss with the spice mixture.

Spread the coated pecans onto the sheet tray and bake until fragrant, crisp and toasted, about 12-15 minutes.