Sweet-Hot Spiced Pecans
James Carrier
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Yield: Makes about 2 cups
Ingredients
Preparation
1. 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.
2. 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.
3. 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.
Member Ratings and Reviews
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.12/20/09
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.12/18/09
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