All-Purpose Pecans

Quick science lesson: albumen is another way to say egg white. Albumins are proteins. You find those in things like eggs--and people. Albumen consists of mostly albumins and water. Read: glue. Waterproof adhesive. Edible. Waterproof. Adhesive. So, if you want sugar and salt and spicy stuff to stick to your pecans, or walnuts, or almonds, toss them in a little edible waterproof adhesive. After a roast and a subsequent air dry, you have one versatile bar snack, salad garnish, or crunchy topping. Use halves or pieces here, depending on intended use. Clearly, this can be tilted more sweet or savory once you get the albumen thing straight.

By Keith Schroeder
Recipe by Oxmoor House October 2014

Gallery

Credit: Oxmoor House

Recipe Summary test

hands-on:
10 mins
total:
40 mins
Yield:
Serves 16 (serving size: 1/4 cup)
Nutrition Info
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Ingredients

Directions

  • Preheat your oven to 325°.

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  • 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.

Source

Cooking Light Mad Delicious

Nutrition Facts

Per Serving:
200 calories; fat 20.4g; saturated fat 1.8g; mono fat 11.6g; poly fat 6.1g; protein 3g; carbohydrates 5g; fiber 3g; iron 1mg; sodium 74mg; calcium 21mg.
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