{Recipe: Sweet n’ Spicy Pecans}

One of my favourite quick and easy dinners is to throw together a salad with a bunch of random ingredients I have on hand. I always make sure to stock my pantry with some delicious add-ins, one of those staples are these sweet and spicy nuts.  

The recipe couldn’t be simpler, a frothy whipped egg white, sugar, spices and salt. That’s it! Stir them up in bowl to make sure each and every pecan is coated in the sticky spiced goodness and bake at 300F for 30 minutes.

The result are these crunchy flavour-packed golden crusted gems and a house that smells absolutely amazing..

I tossed a small handful into a salad with wild baby arugula, sliced up chunks of honey mustard tenderloin from the night before and roasted sweet potato medallions with a light drizzle of my go-to dressing, a maple balsamic vinaigrette. Lunch is served…

I like to change it up with different nuts: almonds, walnuts, hazelnuts..whatever you like.

Looking for other ideas?

  • Chop them up and put them into a cookie batter
  • Sprinkle them over an apple tart
  • A topping over your oatmeal or mixed into granola bars
  • Mix them into your roasted brussel sprouts/green beans for a holiday side dish
  • crush them and roll balls of goat cheese in the nuts for an easy appetizer
  • Add it to a yogurt parfait, on top of waffles
  • A great compliment to squash, sweet potato and pumpkin dishes

Bon appetit!

Sweet n’ Spicy Pecans

  • 1 large egg white
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper
  • 2 cups raw pecan halves

Place a rack in the upper third of the oven and preheat oven to 300 degrees F.  Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk egg white until the whites have foamed into small white bubbles. Add sugar, spices, and salt.  Whisk until thick and opaque. Add pecans and toss to coat. Once thoroughly coated, spoon pecans onto prepared baking sheet. Leave any extra coating in the bowl.

Bake for 30 to 35 minutes, or until nuts are fragrant and toasted golden brown. Remove from oven and allow to cool completely. Store in air tight container for up to 2 weeks.

One Response to “{Recipe: Sweet n’ Spicy Pecans}”
  1. I made some of these amazing toppers a few weeks ago! Here’s my recipe although I like how you added eggs, neat idea! http://healthnutnutrition.wordpress.com/2012/11/06/sweet-and-spicy-candied-pecans/

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