Spiced Pecans

The Perfect, Punchy Topping


These pecans are amazing. I like to eat them on their own, but they originally came from the salad my mom always made for us when we were growing up. It's still my go-to salad and I've converted my in-laws as well. These pecans could be a great little Holiday gift that could be munched on straight from a little bowl!

Ingredients

2 large egg whites
1 1/2 tsp. salt
3/4 cup sugar
2 tsp. Worcestershire
2 Tbs. Hungarian paprika
1 1/2 tsp. cayenne pepper
4 1/2 cups pecan halves
6 Tbs. unsalted butter, melted and cooled

Directions

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In a small bowl or glass measuring cup, melt the butter in the microwave and set aside.

Preheat the oven to 325 degrees.

In a large mixing bowl, beat the eggs whites with salt until foamy. I use an old school handmixer, but if you're buff, you can attempt it with a whisk. You'll probably be sore in the morning, though!

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Add sugar, Worcestershire, paprika and cayenne.

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Fold in the pecans and melted butter.

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Spread pecans evenly on a baking sheet.

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Bake 30 minutes, stirring every 10 minutes to prevent burning.

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Remove the pecans from the oven and scoop them onto a large sheet on parchment paper, spreading thinly into a single layer. (It is definitely easiest to remove them from the baking sheet when they are still warm. I also recommend getting the baking sheet under hot water ASAP before the sugar hardens. It'll make your life a lot easier.)

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Let cool completely and store in an airtight container in the freezer. You can serve them on their own as a snack or as an ingredient in salads!

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Ingredients

2 large egg whites
1 1/2 tsp. salt
3/4 cup sugar
2 tsp. Worcestershire
2 Tbs. Hungarian paprika
1 1/2 tsp. cayenne pepper
4 1/2 cups pecan halves
6 Tbs. unsalted butter, melted and cooled

Directions

In a small bowl or glass measuring cup, melt the butter in the microwave and set aside. Preheat the oven to 325 degrees. In a large mixing bowl, beat the eggs whites with salt until foamy. Add sugar, Worcestershire, paprika and cayenne. Fold in the pecans and melted butter. Spread pecans evenly on a baking sheet. Bake 30 minutes, stirring every 10 minutes to prevent burning. Remove the pecans from the oven and scoop them onto a large sheet on parchment paper, spreading thinly into a single layer. (It is definitely easiest to remove them from the baking sheet when they are still warm.) Let cool completely and store in an airtight container in the freezer.