All-Purpose Pecans

Oxmoor House
All-Purpose PecansRecipe
Photo: Oxmoor House


Quick science lesson: albumen is another way to say egg white. Albumins are proteins. You find those in things like eggs--and people. Albumen consists of mostly albumins and water. Read: glue. Waterproof adhesive. Edible. Waterproof. Adhesive. So, if you want sugar and salt and spicy stuff to stick to your pecans, or walnuts, or almonds, toss them in a little edible waterproof adhesive. After a roast and a subsequent air dry, you have one versatile bar snack, salad garnish, or crunchy topping. Use halves or pieces here, depending on intended use. Clearly, this can be tilted more sweet or savory once you get the albumen thing straight.
Serves 16 (serving size: 1/4 cup)


+ Add To Shopping List
1/2 teaspoon chopped fresh thyme
1 large egg white, lightly beaten
1 pound pecan halves
1 tablespoon superfine sugar
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper


Hands-on: 10 Minutes
Total: 40 Minutes

Preheat your oven to 325°.

Line a baking pan or restaurant-style half sheet pan with parchment paper or a silicone mat.

Combine the thyme and the egg white in a medium bowl, stirring with a whisk.

Add the pecans. Toss until evenly moistened.

Combine the sugar, the salt, the black pepper, and the red pepper in a separate small bowl.

While folding the pecans with one hand, evenly sprinkle in the sugar mixture.

Spread the pecans in an even layer on the baking pan.

Bake for about 17 minutes, or until the pecans begin to darken around the edges and are evenly glazed.

Remove the roasting pan from the oven and let cool at room temperature.

When the pecans have cooled, loosen them from the roasting pan and store in an airtight container.

Created date

September 2014

Nutritional Information

Calories 200
Fat 20.4 g
Satfat 1.8 g
Monofat 11.6 g
Polyfat 6.1 g
Protein 3 g
Carbohydrate 5 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 74 mg
Calcium 21 mg