Peppered Pecans recipe

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Ingredients

1 teaspoon finely ground black pepper
1 teaspoon ground white pepper
1 teaspoon ground cayenne pepper
½ teaspoon ground paprika
½ teaspoon ground dried thyme
2 egg whites
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce (such as Tabasco®)
⅛ teaspoon liquid smoke flavoring
1 pound pecan halves

Nutrition Info

160.6 calories
carbohydrate: 3.6 g
cholesterol: : -
fat: 16.4 g
fiber: 2.3 g
protein: 2.5 g
saturatedFat: 1.4 g
servingSize: -
sodium: 20.2 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Spray a large heavy roasting pan with cooking spray.

  2. Mix black pepper, white pepper, cayenne pepper, paprika, and dried thyme in a small bowl. Set aside.

  3. Whisk egg whites in a large bowl until foamy. Add Worcestershire, hot sauce, and liquid smoke flavoring and whisk to mix. Drop in pecans and stir to coat well. Pour coated pecans into a colander to drain off extra egg white mixture, return to bowl and add the pepper mixture. Stir well to coat each pecan with spices.

  4. Spread pecans in prepared roasting pan. Roast in preheated oven for 5 minutes and stir pecans, roast an additional 5 minutes and stir again. Turn off heat and roast pecans an additional 5 to 10 minutes until pecans are lightly browned and fragrant. Let cool and serve at room temperature.

Recipe Yield

4 1/2 cups of peppered pecans

Recipe Note

I like this roasted nut recipe because it doesn't use any added oil or butter - my husband likes this because it's nice and spicy! These have become a Thanksgiving tradition at our house, and make a tasty (albeit unusual) addition to salads, especially with the Maple Balsamic Vinaigrette from this site.

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