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.
Original recipe makes 4 1/2 cups of peppered pecans
Ingredients
1 teaspoon finely ground black pepper
1 teaspoon ground white pepper
1 teaspoon ground cayenne pepper
1/2 teaspoon ground paprika
1/2 teaspoon ground dried thyme
2 egg whites
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce (such as Tabasco®)
1/8 teaspoon liquid smoke flavoring
1 pound pecan halves
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PREP
15 mins
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COOK
20 mins
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READY IN
35 mins
Directions
- Preheat an oven to 375 degrees F (190 degrees C). Spray a large heavy roasting pan with cooking spray.
- Mix black pepper, white pepper, cayenne pepper, paprika, and dried thyme in a small bowl. Set aside.
- 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.
- 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.
Nutrition
Calories: 161 kcal
Carbohydrates: 3.6 g
Cholesterol: 0 mg
Fat: 16.4 g
Fiber: 2.3 g
Protein: 2.5 g
Sodium: 20 mg