2 cups Schermer Pecan Halves
1 cup Cinnamon Glazed Schermer Pecans
1 cup shelled pistachios
2 cups sesame sticks
1 cup sweetened dried cranberries
8-10 thin orange peels
3 tablespoons fresh orange juice
2 large egg whites
1 ½ tablespoons dark brown sugar
1 ½ teaspoons kosher salt
1 teaspoon ground chipotle chile pepper
Preheat oven to 250 °F. Combine orange peels, orange juice and egg white in a large bowl; stir with a whisk. Stir in plain pecans and pistachios. Combine sugar, salt and chipotle. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 250 °F for hour, stirring occasionally. Remove from oven; cool completely. Stir in cinnamon pecans, sesame sticks and cranberries. Store in an airtight container for up to one week.
Recipe by Waiting on Martha | Follow along @shopwaitingonmartha
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