Spicy Pecans


These addictively delicious spicy nuts make a great snack, a zesty addition to salads or a thoughtful hostess gift.


1/2 teaspoon salt
3 tablespoons Sugar
1/2 teaspoon ground cardamom
1/2 teaspoon Chinese Five Spice Powder
1/4 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1 tablespoon canola oil
1 large egg white
2 1/2 cups pecan halves


Position a rack in the middle of the oven, and preheat the oven to 300 degrees F. Grease a rimmed baking sheet (preferably nonstick) and set aside.

Combine the salt, sugar and spices in a large bowl. Whisk in the oil and egg white, beating until smooth.

Add the pecans and stir to coat all surfaces of the nuts.

Transfer the coated pecans to the prepared baking sheet and spread in a single layer. Cook until the nuts are crisp and lightly browned, 20 to 30 minutes.

Cool the nuts to room temperature. Store in a covered container at room temperature for up to 2 weeks.


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