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!

Recipe by Oxmoor House

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Credit: Oxmoor House

Recipe Summary

hands-on:
5 mins
total:
1 hr 5 mins
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Spread nut mixture in a single layer on a parchment paper-lined baking sheet.

  • 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.

Chef's Notes

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

Source

2012 Christmas with Southern Living

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