Peppered Pecans Recipe - Allrecipes.com
Peppered Pecans Recipe
  • READY IN 35 mins

Peppered Pecans

Recipe by  

"I like this roasted nut recipe because it doesn't use any added oil or butter - my husband likes this because it's nice and spicy! These have become a Thanksgiving tradition at our house, and make a tasty (albeit unusual) addition to salads, especially with the Maple Balsamic Vinaigrette from this site."

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Ingredients Edit and Save

Original recipe makes 4 1/2 cups of peppered pecans Change Servings

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Spray a large heavy roasting pan with cooking spray.
  2. Mix black pepper, white pepper, cayenne pepper, paprika, and dried thyme in a small bowl. Set aside.
  3. Whisk egg whites in a large bowl until foamy. Add Worcestershire, hot sauce, and liquid smoke flavoring and whisk to mix. Drop in pecans and stir to coat well. Pour coated pecans into a colander to drain off extra egg white mixture; return to bowl and add the pepper mixture. Stir well to coat each pecan with spices.
  4. Spread pecans in prepared roasting pan. Roast in preheated oven for 5 minutes and stir pecans; roast an additional 5 minutes and stir again. Turn off heat and roast pecans an additional 5 to 10 minutes until pecans are lightly browned and fragrant. Let cool and serve at room temperature.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins

Footnotes

  • Cook's Note
  • You can substitute 1/2 teaspoon of smoked paprika for regular paprika to add a nice smoky flavor.
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Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2008

These are spicy, as promised. The one thing missing is salt. If I make these again I will try adding a little salt with the spices. I used a heavy pan with a dark finish and my pecans smelled done after 12 minutes total baking time.

 
Most Helpful Critical Review
Dec 13, 2008

The recipe was very good. I added 1 teaspoon of garlic powder and salted the pecans. I think next time I make this I will add brown sugar to get that sweet/hot taste I love and omit the smoke flavor. great recipe, thanks

 
Dec 28, 2009

Just OK Don't think I'd make again.

 
Jul 02, 2009

These are very, very good! I did add a pinch of salt as well.

 
Dec 29, 2010

Very yummy. I used pecans, almonds, and walnuts. I added some salt, brown sugar, and cumin and omitted the smoke (didn't have any on hand).

 
Dec 14, 2009

Very good! Nice and spicy. Used fresh cracked walnuts off our tree, instead of pecans. I had peppercorn medly so used that instead of black and white pepper. I made this before I read other reviews so next time will add garlic salt. Will definitely make again.

 
Dec 17, 2010

I made these last night and they were a huge hit. My husband likes things really spicy, so I added more heat then called for and even I liked them. They are very addictive. He took some to the office this morning and I can't wait to hear how they were received. I will definitely make these again.

 
Feb 16, 2011

Disappointed. Made according to directions...no changes. Rather bland. A little salt might have helped bring out some flavor, but won't be making again. A nice roasted pecan is all I can say for it. Guess I'll use the pecans in salads.

 

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Nutrition

  • Calories
  • 161 kcal
  • 8%
  • Carbohydrates
  • 3.6 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 20 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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