Sweet-and-Spicy Pecans

  4.5 – 36 reviews  
Level: Easy
Total: 1 hr 20 min
Prep: 10 min
Cook: 1 hr 10 min
Yield: 4 cups nuts
Level: Easy
Total: 1 hr 20 min
Prep: 10 min
Cook: 1 hr 10 min
Yield: 4 cups nuts

Ingredients

  1. 1 large egg white
  2. 2 cups unsalted pecan halves
  3. 2 cups unsalted roasted cashews
  4. 1/2 cup sugar
  5. 1 tablespoon ground cumin
  6. 3/4 teaspoon cayenne pepper
  7. 1 teaspoon ground cinnamon
  8. Kosher salt

Instructions

  1. Preheat the oven to 250 degrees F. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes.
  2. Remove the nuts from the oven and stir. Reduce the temperature to 200 degrees F. Return the nuts to the oven and bake until crisp, about 30 more minutes. Stir to loosen the nuts from the baking sheet; cool completely on the sheet.

Nutrition Facts

Serving Size 1 of 12 servings
Calories 282
Total Fat 23 g
Saturated Fat 3 g
Carbohydrates 19 g
Dietary Fiber 2 g
Sugar 10 g
Protein 5 g
Cholesterol 0 mg
Sodium 152 mg
Serving Size 1 of 12 servings
Calories 282
Total Fat 23 g
Saturated Fat 3 g
Carbohydrates 19 g
Dietary Fiber 2 g
Sugar 10 g
Protein 5 g
Cholesterol 0 mg
Sodium 152 mg

Reviews

Jennifer Mccoy
AMAZING!! We only used pecans and it was an absolute hit! We doubled the batch that it calls for since we were having a huge Christmas party and the pecans were eaten up so fast. Highly recommended this recipe!
Kyle Nunez
These are excellent! I didn’t have pecans, so I used a combo of walnuts, peanuts, and pepitas in their place, reducing the amount of cashews to 1 cup. I also used a New Orleans seasoning (omitted salt because the mix has salt in it), and added about 2 tsp of cinnamon. They seemed like they took forever to bake, but the result was worth it. They came out shiny and crispy, with just the right amount of sweet/salty. FIVE STARS — WILL MAKE AGAIN!
Rachel Smith
I made two cups for our holiday gathering of 12 people last year and they lasted all of about 15 minutes.  I have two trays (4 cups) in the oven now.  🙂  These are excellent and a real crowd pleaser.  Just be sure to hide them before serving as they are so addictive they tend to disappear before the party.  
Cindy Holloway
Always a hit with family and friends!

I double the recipe every time and add almonds and walnuts. Addictive!
Bianca Butler
Swap chili powder in place of the cumin, great sweet and spicy mix. Can easily do a lot of variations in seasonings/flavors with the egg white base. I love the airy crispiness it gives the roasted nuts. Yummy!
Ricky Santiago
Great balance of flavor. Big hit with my family.
Kevin Peters
Amazing! They are excellent every time I make them, and they are different every time I make them.
Anna Compton
So good! Very unique and yummy!
Elizabeth Mejia
Wow, I totally love this recipe. The first time I made them I ate so many that I had to make another batch right away. I had found the first time that not all the spice stuck to the nuts so I got an idea to use coconut oil in the next batch, incorrectly thinking that it would make the nuts wet and therefore the sugar and spices would stick better. A lot of sugar and spice ended up at the bottom of the bowl. The next batch was for a Bake Sale at work (sealed in little packets. This time I used two egg whites and made sure to stir it all up like crazy. It worked very well as the nuts ended up perfectly coated with sugar and spices. The next batch after that I also used 2 egg whites and increased the cayenne by about half a teaspoon. It still could have used a bit more cayenne, but since it was for a Bake Sale I wanted to keep it a little tame, in order to appeal to a large audience.
Lauren Olson
This is easy and delicious. I double the recipe and use a heaping cup of Splenda instead of sugar. Works well with walnuts too

 

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