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My review
Peppered Pecans
3
JJOYB53
"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."
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Ingredients
35 m servings 161Original recipe yields 20 servings (4 1/2 cups of peppered pecans)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 375 degrees F (190 degrees C). Spray a large heavy roasting pan with cooking spray.
- Mix black pepper, white pepper, cayenne pepper, paprika, and dried thyme in a small bowl. Set aside.
- 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.
- 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.
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Footnotes
- Cook's Note
- You can substitute 1/2 teaspoon of smoked paprika for regular paprika to add a nice smoky flavor.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 1820 Ratings
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Most helpful positive review
11/22/2008
These are spicy, as promised. The one thing missing is salt. If I make these again I will try adding a little salt with the spices. I used a heavy pan with a dark finish and my pecans smelled do...
Most helpful critical review
12/13/2008
The recipe was very good. I added 1 teaspoon of garlic powder and salted the pecans. I think next time I make this I will add brown sugar to get that sweet/hot taste I love and omit the smoke fl...
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11/22/2008
These are spicy, as promised. The one thing missing is salt. If I make these again I will try adding a little salt with the spices. I used a heavy pan with a dark finish and my pecans smelled do...
12/13/2008
The recipe was very good. I added 1 teaspoon of garlic powder and salted the pecans. I think next time I make this I will add brown sugar to get that sweet/hot taste I love and omit the smoke fl...
12/29/2010
Very yummy. I used pecans, almonds, and walnuts. I added some salt, brown sugar, and cumin and omitted the smoke (didn't have any on hand).
12/16/2010
I made these last night and they were a huge hit. My husband likes things really spicy, so I added more heat then called for and even I liked them. They are very addictive. He took some to the ...
12/13/2009
Very good! Nice and spicy. Used fresh cracked walnuts off our tree, instead of pecans. I had peppercorn medly so used that instead of black and white pepper. I made this before I read other ...
2/11/2011
Disappointed. Made according to directions...no changes. Rather bland. A little salt might have helped bring out some flavor, but won't be making again. A nice roasted pecan is all I can say for...
2/26/2010
Crunchy, spicy, perfection. Have made this for years exactly as posted. Big hit every time I serve them. Try them; you wont be sorry unless you don't do spicy.