Ingredients
* 1 tablespoon grated orange rind
* 1 tablespoon fresh orange juice
* 1 large egg white
* 2 cups pecan halves
* 1 tablespoon dark brown sugar
* 1 teaspoon kosher salt
* 1/2 teaspoon ground chipotle chile pepper
* Cooking spray
* 1/2 cup sweetened dried cranberries
Preparation
* 1. Preheat oven to 225°.
* 2. Combine first 3 ingredients in a medium bowl; stir with a whisk. Stir in pecans. Combine sugar, salt, and pepper. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225° for 1 hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.
* Note: Store in an airtight container for up to one week.
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