North Carolina chef Vivian Howard always keeps a jar of these addictively sweet and spicy pecans on hand. Fold her secret spice mix into beaten egg whites, which will coat each nut with flavor and a sugary crunch.
| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 12 servings |
Ingredients
- 2 large egg whites
- 1/2 cup sugar
- 2 teaspoons kosher salt
- 1 tablespoon ground chipotle
- 1 tablespoon ground coriander
- 1 tablespoon cumin
- 2 teaspoons paprika
- 4 cups pecan halves or pieces
Instructions
- Preheat to 350 degrees F. Whisk egg whites until they are doubled in volume and stick to the whisk (just before “soft peak” stage). Gradually whisk in sugar and salt. Add spices: paprika, chipotle, cumin, paprika and coriander. Whisk to combine. Add pecans, then use a rubber spatula to toss, coating the nuts evenly.
- Line a baking sheet with parchment paper and spread nuts in a single layer. Bake on the middle rack for 10 minutes.
- Remove baking sheet. Use a spatula to flip pecans, breaking up any clumps, working quickly so they don’t lose their heat. Bake an additional 10-20 minutes. (Total baking time will vary depending on size and moisture content of nuts.) When pecans are ready, they will be dark brown; when tapped with a spoon, they should sound dry and flat. Remove from oven and cool before serving. Pecans will keep for 2 weeks at room temperature stored in an airtight container.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 323 |
| Total Fat | 29 g |
| Saturated Fat | 2 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 136 mg |
Reviews
These were fabulous! Very easy to make, with just enough spicy heat for enjoyment. They were a true crowd pleaser. I made them to sprinkle on a strawberry salad, but they were munched on after the salad and during game night! Absolutely love them!