Killer Pecans
Ingredients
Nuts
Spice Coating
Egg Wash
Instructions
- 1
Preheat oven to 250°F.
- 2
Line a cookie sheet with parchment paper.
- 3
Combine all dry spice ingredients in a small bowl.
- 4
In a large mixing bowl, beat egg white until very frothy, but nowhere near stiff peaks. Add the water and beat a little more.
- 5
Add pecans and mix well to coat with the egg white wash.
- 6
Add dry ingredients and mix well to coat evenly.
- 7
Spread and separate pecans on the parchment-lined cookie sheet.
- 8
Bake at 250°F for 30 minutes.
- 9
Remove pan, turn nuts over, return to oven and bake another 30 minutes at the same temperature.
- 10
Remove from oven and cool. Transfer to a cooling rack or pan.
- 11
Separate clumps as much as possible, shaking them apart as they begin to cool.
- 12
Store in a tightly sealed container.
💡 Cook's Notes
You can use hot chili oil in lieu of cayenne pepper, but if you do, add it to the frothy egg white wash, not to the dry ingredients.
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