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Peppered Pecans The Best Recipes

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Peppered Pecans

"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

Instructions :

Prep : 15M Cook : 20M Ready in : 35M
  • 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.

Notes :

  • You can substitute 1/2 teaspoon of smoked paprika for regular paprika to add a nice smoky flavor.
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

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