Total Time
30mins
Prep 10 mins
Cook 20 mins

Recipe courtesy of Southern Living Magazine, April 2007.

Ingredients Nutrition

Directions

  1. Whisk egg white in a large bowl until foamy.
  2. Add pecans, and stir until evenly coated with egg white.
  3. Stir together sugar and next 4 ingredients until blended; sprinkle sugar mixture evenly over pecans; stir gently until pecans are evenly coated.
  4. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.
  5. Bake at 350° for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes.
  6. Remove from oven, and let cool 30 minutes or until completely cool.
  7. Note: Store pecans in a zip-top plastic freezer bag at room temperature up to 3 days, or freeze up to 3 weeks.

Reviews

(1)
Most Helpful

These are actually pretty good! I was afraid of the cayenne, so I only shook a little in it and it still tasted good. Very easy and quick to make. I sprayed parchment paper instead of foil. Couldn't wait the 30 minutes for it to cool and they are good! I think I forgot the salt too. :)

WI Cheesehead May 13, 2007

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