Sweet-Hot Spiced Pecans

James Carrier
Ideal for both snacking and holiday gift-giving, these toasted pecan halves are coated in a mixture of sugar, cayenne pepper, cinnamon, allspice, and coriander.

Yield:

Makes about 2 cups

Recipe from


Ingredients

1/3 cup sugar
3/4 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 large egg white
2 teaspoons vegetable oil
2 cups pecan halves

Preparation

1. In a bowl, mix 1/3 cup sugar, 3/4 teaspoon cayenne, 1/2 teaspoon salt, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground allspice. Whisk in 1 large egg white and 2 teaspoons vegetable oil. Stir in 2 cups pecan halves.

2. Spread nuts in a single layer in an oiled nonstick 10- by 15-inch baking pan. Bake in a 300° regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes.

3. Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely. Serve or store airtight at room temperature up to 2 weeks.

Note:

November 2003