Orange Creamsicle Candied Pecans

Ingredients

• 1.5 teaspoons coffee-flavored liqueur kahlua® (such as )
• 2 large egg whites 
• 1 teaspoon rosemary fresh finely chopped
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground pepper black
• 1 teaspoon orange extract 
• 1.5 teaspoons liqueur orange-flavored grand marnier® (such as )
• 1 pound pecan halves shelled
• 0.5 teaspoon salt 
• 1  1 tangerine finely
• 0.5 teaspoon vanilla extract 
• 1 teaspoon water 
• 1 cup sugar white

Equipment

• bowl
• baking sheet
• baking paper
• oven
• stand mixer

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Heavily butter a large metal baking sheet.
2. Beat egg whites and water together in the bowl of a stand mixer until stiff peaks form.
3. Add orange extract and vanilla extract; beat until incorporated, 1 minute.
4. Mix sugar, cinnamon, salt, and black pepper together in a separate bowl; fold sugar mixture into egg white mixture until just incorporated. Fold in rosemary and tangerine zest until evenly mixed.
5. Add pecans to the sugar-egg white mixture; toss to coat.
6. Spread coated pecans in one layer onto the prepared baking sheet.
7. Bake in the preheated oven, turning the baking sheet and stirring the pecans with a metal spoon every 8 to 10 minutes, until crispy and golden brown, 30 to 40 minutes.
8. Transfer to a sheet of parchment paper to cool completely.