This is the perfect anti-inflammatory side dish or salad topper. You can also add cayenne pepper and chile to give these a subtle heat.

Ingredients

• 1 egg white, lightly beaten
• 3 cups pecan halves
• 1/2 tablespoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Preparation

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. In a small bowl, beat the egg white with 1 tablespoon water. Stir in the pecans, mixing until well moistened.
3. Combine the salt, cinnamon, cloves and nutmeg in a small bowl. Sprinkle the mixture over the moistened nuts. Spread the nuts on the baking sheet.
4. Bake for 30 minutes, stirring once or twice. Be careful not to burn the nuts. Store in the refrigerator in an airtight container until ready to use.