_ _ Yes, I initially made these to put in my salad, but I found myself being gravitationally pulled back to the kitchen over and over for handfuls of them. They’re like Pringles (“once you pop, you just can’t stop”?) except that you can’t use them to make those hilaaaarious duck lips… The best part is that the recipe is so easily adjustable to your taste– you can add more or less spice as you like, but if you do plan to use them like I did in the bacon vinaigrette salad, a little extra heat gives the salad complexity and is nicely cut with the blue cheese… Check me out, acting like I know what I’m talking about.
1 lb Pecans, whole
1 Egg White
1 tbsp Water
1/4 cup Granulated Sugar
3 tbsp Brown Sugar
1/2 tsp Ground Cinnamon
1/4 tsp Salt
1/4 – 1/2 tsp Cayenne Pepper
1/2 tsp Smoked Paprika
Preheat the oven to 300°F
1. In a small bowl mix together all the dry ingredients until thoroughly combined.
2. Whisk the egg white and tablespoon of water in a large bowl until frothy. Add the pecans and toss until they are all lightly coated. Add the sugar mixture a bit at a time.
3. Line a baking sheet with tin foil and lightly coat with cooking spray. Spread the nuts in a single layer and bake for 25-30 minutes, tossing them every 7 minutes or so.
Store in an air tight container