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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. 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 (optional) |
1 pound pecan halves |
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.
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