Spicy-Sweet Pecans

Southern Living
Spicy-Sweet PecansRecipe

Photo: Helen Norman; Styling: Heather Chadduck Hillegas

The egg white helps the spice mixture adhere evenly and gives the pecans a crisp, glossy coating.

Makes 4 cups


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3/4 cup granulated sugar
1 tablespoon light brown sugar
2 teaspoons chopped fresh rosemary
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground red pepper
1 large egg white
4 cups pecan halves
Vegetable cooking spray
Wax paper


Hands-on: 10 Minutes
Total: 1 Hour, 30 Minutes

1. Preheat oven to 275°. Stir together first 8 ingredients in a medium bowl.

2. Whisk together egg white and 1 Tbsp. water in a separate medium bowl until foamy. (No liquid should remain.) Add pecans, stirring to coat.

3. Add pecan mixture to sugar mixture, stirring until evenly coated. Spread pecans in a single layer on a lightly greased (with cooking spray) aluminum foil-lined half-sheet pan (about 17 x 12 inches).

4. Bake at 275° for 50 to 55 minutes or until sugar mixture hardens and nuts are toasted, stirring every 15 minutes. Spread immediately in a single layer on wax paper; cool completely (about 30 minutes). Store in an airtight container up to 7 days.

Created date

October 2015