- 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
- 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
How to Make It
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.