Peppered Pecans

I like this roasted nut recipe because it doesn't use any added oil or butter - my husband likes this because it's nice and spicy! These have become a Thanksgiving tradition at our house, and make a tasty (albeit unusual) addition to salads, especially with the Maple Balsamic Vinaigrette from this site.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 161 Calories

Ingredients

• 1 teaspoon ground white pepper
• 2 egg whites
• 1 pound pecan halves
• 1 teaspoon ground cayenne pepper
• 1 tablespoon Worcestershire sauce
• ½ teaspoon ground paprika
• 1 teaspoon hot pepper sauce (such as Tabasco®)
• 1 teaspoon finely ground black pepper
• ½ teaspoon ground dried thyme
• ⅛ teaspoon liquid smoke flavoring (Optional)

Recipe Instructions

Step 1

Preheat an oven to 375 degrees F (190 degrees C). Spray a large heavy roasting pan with cooking spray.

Step 2

Mix black pepper, white pepper, cayenne pepper, paprika, and dried thyme in a small bowl. Set aside.

Step 3

Whisk egg whites in a large bowl until foamy. Add Worcestershire, hot sauce, and liquid smoke flavoring and whisk to mix. Drop in pecans and stir to coat well. Pour coated pecans into a colander to drain off extra egg white mixture; return to bowl and add the pepper mixture. Stir well to coat each pecan with spices.

Step 4

Spread pecans in prepared roasting pan. Roast in preheated oven for 5 minutes and stir pecans; roast an additional 5 minutes and stir again. Turn off heat and roast pecans an additional 5 to 10 minutes until pecans are lightly browned and fragrant. Let cool and serve at room temperature.