Nothing beats a zesty holiday nut – they’re great hostess gifts and an easy snack for holiday entertaining. I made this Martha Stewart recipe for spicy pecans last January and served them at my birthday party. My friends loved them – I did, too! – so I made them again in time for the holidays this year. They’re super quick to make and have lots of heat – perfect for a chilly December evening. Enjoy!
1 tablespoon coarse salt
2 tablespoons cayenne pepper
1 1/2 teaspoons paprika
1/2 cup sugar
2 large egg whites
5 cups (20 ounces) pecans
Preheat oven to 300 degrees. Line 2 rimmed baking sheets with parchment paper. In a bowl, combine salt, cayenne pepper, paprika, and sugar.
In a medium bowl, whisk egg whites until foamy. Whisk in spice mixture. Stir in pecans. Spread coated pecans in a single layer onto the baking sheets. Bake for about 15 minutes, then reduce oven temperature to 250 degrees. Rotate the sheets in oven, and cook for 10 minutes more.
Immediately spread pecans in a single layer on clean parchment paper; let cool before serving or storing. (Pecans will keep, in an airtight container, up to 1 week at room temperature.)