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.
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
How to Make It
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.
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.
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.
I decided to make these again this year. On the first batch, I forgot to oil the foil in the pan, but miraculously they didn't stick and were even better/ crispier than before. While putting together the 2nd batch I realized I was using 2T oil instead of 2t. It's a change I think I will keep - no more sticking, no more oiling the pan, better results? 11 Min, stir, 11 min remove from oven
I made these last year to give neighbors at Christmas. Since than I have made them several times. They are such a big hit that folks are still asking me for the recipe. I keep these on hand now and use them as snacks, with brie cheese and crackers, in chocolate chip cookie recipes, brownie recipes and more. The only change I make to the recipe is that I add 3 cups of pecans instead of 2 cups. Excellent!
I have been making these nuts since the recipe first appeared in Sunset. I line my heavy steel pans with Reynolds non-stick aluminum foil which I also spray with some non-stick spray. I bake for 18 minutes and stir avery 6 minutes. I also use very cold egg whites. The exyra effort is worth it and it's easy to slide the foil and nuts off the pan to cool. Last years I made 20 lbs. of pecans for Christmas goody bags - thank goodnes for COSTCO
Excellent recipe. Perfect the first time. We love the little kick of red pepper at the end.
Made three batches to give as gifts. I noted below that another person had problems with them sticking together in clumps so I spread them out in larger (pizza) pan. I sprayed the pan with cooking spray to prevent sticking. Also they seem to work better if you use slightly more nuts than recipe calls for. That way, the nuts are evenly coated without extra sticky spread which tends to form clumps.
A local gift shop sells a similar nut called "Killer Pecans" These are much cheaper to do yourself and they are fresh.
I love this recipe! I give these nuts away for gifts and they have been extremely well-received.
Barb, as the recipe says, use an oiled non-stick baking pan; when I stir them, I break them up a bit. They come out just fine.
I've made this recipe several times... always to rave reviews. I even tweaked it to be vegan a few Christmases ago. I found that flaxseed, once smooshed and with a bit of water added, becomes like egg whites. You could see a bit of the flaxseed, but most was hidden by the spices and the flavor difference was almost zero. I'm going to be making these for little office gifts this weekend.
These have great flavor, but I just can't make them look good. Somehow they always turn out a big solid mess on my parchment paper (which is a must because they would stick to a regular jelly roll pan). I have to crack all of the pecans apart to make them eatable. I even tried to soak in egg/oil and then shake the rest of the ingredients in a ziplock, but it still didn't work. Darn it.
A great mix of flavors, the spice adds a really nice kick. Fabulous for the holidays or any get-together where you need to put out some snacks. I have had so many people ask me for this recipe, it's our favorite for spiced pecans!
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