October 31st, 2011 
Ingredients
1 lb pecans
¼ cup raw sugar (regular, granular sugar would work)
2 Tbsp. Strawberry Rhubarb (loose) tea (or preferred flavor/blend)
½ tsp fine sea salt
1 egg white
1 Tbsp water
Preheat oven to 325°F. Line baking sheet with parchment paper. Place the pecans in a large bowl; set aside.
In a spice grinder, finely grind the sugar, tea and salt. Transfer the powder to an airtight container and set aside. (You will have more than you need for this recipe.)
In a small bowl, whisk egg white and water until combined and foamy. Add the dry ingredients and whisk until incorporated. Let stand for 10 minutes.
After the wait time, the sugar should have (mostly) dissolved. Stir again, and then pour over nuts. Toss to coat, stirring several times to glaze pecans. Transfer to baking sheet, in an even layer, and bake for about 35-45 minutes, or until crisp. (To test, remove a few nuts from oven and let cool 3-4 minutes before tasting.) Store in airtight container. Yield: about 8 servings
Cook’s Notes:
- This will work with any flavor tea or spice
- Pecans can be substituted with other nuts of choice.
- Cooking time may vary according to climate and crunch preference.
