Sugar and Spice Pecans
(Susan - slehmkuhl517)

3/4 cup Splenda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 egg white
2 1/2 tablespoons water
8 cups pecan halves
3/4 teaspoon edible gold leaf powder (optional)

Combine first 8 ingredients in a bowl; stir well. Add pecans, stir until evenly coated. Spread in a lightly greased foil-lined 15 x 10 x 1 inch jellyroll pan. Bake at 275 for 50 to 55 minutes, stirring occasionally. Remove from pan, and cool on wax paper.  Place in a heavy-duty zip-top plastic bag; sprinkle with gold-leaf powder, shaking bag gently to coat pecans. Store in an airtight container.

Yield: 8 cups.