Instructions: Preheat the oven to 350 degrees. Spread nuts on a large cookie sheet and heat in the oven for 15 minutes. While the nuts are heating, mix the sugar, ginger, nutmeg, cinnamon, pumpkin spice and salt. Add the cooking oil, mix, next add the egg whites, mix and then add the rum and mix one final time. Pour the hot nuts into the mixture and toss to coat. Spread on foil to dry for about one hour.

Store in frig, covered.

Cinnamon Pecans
1/4 c. evaporated milk
1 c sugar
1/4 tsp. cinnamon
2 tbs. water
1/4 tsp vanilla
3 c. pecan halves

Combine all ingredients except pecans, dissolve sugar over medium heat. Add pecans and continue to cook, stirring frequently. Cook until pecans are completely sugared with no syrup left in pot. Spread out on wax paper and let cool. If any stick together break them apart before they cool completely.

Note 1: Be sure to break the nuts apart; the bonus is that you get to eat the crumbs! I have been to places where this sort of recipe was served in stuck-together lumps which are neither attractive nor fun to eat.

Note 2: Suggest you double this recipe to begin with. . .it is addictive

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