Pecans become a sweet and spicy after-dinner nibble with a pinch of cayenne. Top ice cream with these for a sweet and spicy treat
Sweet and Spicy Pecans
- ½ cup sugar
- 1 tsp each salt and chili powder
- ½ tsp cinnamon
- Pinch cayenne
- 1 egg white
- 2 cup pecan halves
Preheat oven to 300°F and spray a nonstick baking sheet with cooking spray.
Mix the sugar and spices together in a small bowl. Beat the egg white lightly with a fork in a larger bowl; toss in the pecans and stir to coat. Sprinkle with the spice mixture and coat pecans evenly. Using your fingers, one by one lift the pecans out of the bowl and transfer to a baking sheet, separating them as best you can. Discard any leftover sugar-egg mix.
Bake for 30 to 35 minutes. Cool for 5 minutes. Then transfer to another baking sheet, breaking pecans apart as necessary; let cool completely. Kept covered in a dry place, pecans will stay fresh for 5 days.
Serves 8. Per serving: 240 calories, 17g carbs, 3g protein, 20g fat. No cholesterol.
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Next up: Another great recipe for snacking, Sugar & Spice Nuts