Spiced Pecans
Spiced Pecans are the ultimate holiday snack: Add them to salads, party mixes & cheese boards ~ give them away, or keep them all to yourself!
Servings: 3 cups
Equipment
- parchment paper
Ingredients
- 10 ounces raw pecan halves, about 2 1/2 cups
- 1 egg white
- 1 Tbsp butter, melted
- 1/4 cup brown sugar
- 1 Tbsp sugar
- 1/2 tsp salt
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne powder
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp cardamom
- 1/4 tsp mace
Instructions
- Preheat oven to 350F.
- Mix sugars and spices together in a small bowl and set aside.
- Beat the egg white in a mixing bowl until foamy. This will only take about 30 seconds, you're not trying to beat them into peaks or anything.
- Add the melted butter to the bowl and blend it in.
- Add the pecans into the bowl with the egg white mixture and toss to coat.
- Add the sugar/spice to the pecans and toss to coat thoroughly and evenly.
- Spread the pecans into a single layer on a parchment lined baking sheet. Take a minute to separate the nuts from each other.
- Bake for about 25 minutes.
- Let the nuts cool completely on the pan, then remove them from the parchment paper. Break up any connected nuts, and transfer to a jar or storage container. Note: make sure they are fully cooled and crispy before sealing them up. Any moisture left can cause them to become sticky and spoil faster.
- Your spiced pecans will last 2 weeks at room temperature.
Nutrition
Calories: 195 kcal · Carbohydrates: 9 g · Protein: 2 g · Fat: 18 g · Saturated Fat: 2 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 10 g · Trans Fat: 0.04 g · Cholesterol: 3 mg · Sodium: 13 mg · Potassium: 110 mg · Fiber: 2 g · Sugar: 6 g · Vitamin A: 81 IU · Vitamin C: 0.3 mg · Calcium: 22 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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