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Spicy Smoked Pecans with Bacon Salt

Oxmoor House
Hands-on time 5 mins
Total time 1 hr, 5 mins
Yield 5 cups
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!


  • 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

How to Make It

  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.

Cook's Notes

We tested with J & D's hickory-flavored bacon salt and crushed chipotle chile and smoked serrano chile powder from Williams-Sonoma.

2012 Christmas with Southern Living