Peppered Pecans
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 (optional)
- 1 pound pecan halves
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.
FOOTNOTES
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Cook's Note
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You can substitute 1/2 teaspoon of smoked paprika for regular paprika to add a nice smoky flavor.
