Peppered Pecans

Peppered Pecans

JJOYB53

"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

35 m servings 161 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

Read all reviews 18
  1. 20 Ratings

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Most helpful positive review

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 do...

Most helpful critical review

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 fl...

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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 do...

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 fl...

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

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

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).

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 ...

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 ...

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...

Yummy I just made some bout 5 minutes ago it was yummy!

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