Spicy Smoked Pecans with Bacon Salt

Oxmoor House
Spicy Smoked Pecans with Bacon Salt Recipe
Oxmoor House
Hickory-smoked bacon salt is the key ingredient in this addictive snack. Guests won't be able to keep their hands out of the nut bowl!
5 cups


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1/4 cup firmly packed light brown sugar
2 tablespoons hickory-flavored bacon salt
1 1/2 teaspoons crushed chipotle chile
1 1/2 teaspoons smoked serrano chile powder
2 egg whites
1 pound pecan halves
Parchment paper


Hands-on: 5 Minutes
Total: 1 Hour, 5 Minutes

1. Preheat oven to 250°. Stir together first 4 ingredients in a small bowl. Whisk egg whites in a large bowl until foamy. Add pecans, tossing to coat. Add spice mixture, tossing to coat.

2. Spread nut mixture in a single layer on a parchment paper-lined baking sheet.

3. Bake at 250° for 1 hour, stirring after 30 minutes. Let cool slightly, and break pecans apart. Cool to room temperature. Store in an airtight container up to 2 weeks.

Created date

July 2013