Peppered Pecans Best Dishes

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Peppered Pecans

"I like this roasted nut recipe because it doesn't use any brought oil or butter - my husband likes this because it's nice and highly spiced! These have become a Thanksgiving lifestyle at our residence, and make a tasty (albeit uncommon) addition to salads, specifically with the Maple Balsamic Vinaigrette from this site."

Ingredients :

• 1 teaspoon finely floor black pepper
• 1 teaspoon floor white pepper
• 1 teaspoon floor cayenne pepper
• half teaspoon ground paprika
• 1/2 teaspoon ground dried thyme
• 2 egg whites
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot pepper sauce (along with Tabasco®)
• 1/8 teaspoon liquid smoke flavoring (non-compulsory)
• 1 pound pecan halves

Instructions :

Prep : 15M	Cook : 20M	Ready in : 35M

• Preheat an oven to 375 levels F (a hundred ninety degrees C). Spray a huge heavy roasting pan with cooking spray.
• Mix black pepper, white pepper, cayenne pepper, paprika, and dried thyme in a small bowl. Set aside.
• Whisk egg whites in a huge bowl until foamy. Add Worcestershire, hot sauce, and liquid smoke flavoring and whisk to combine. Drop in pecans and stir to coat properly. Pour covered pecans right into a colander to drain off more egg white combination; go back to bowl and upload the pepper combination. Stir well to coat each pecan with spices.
• Spread pecans in prepared roasting pan. Roast in preheated oven for five minutes and stir pecans; roast an additional 5 minutes and stir once more. Turn off heat and roast pecans an additional 5 to ten minutes till pecans are lightly browned and aromatic. Let cool and serve at room temperature.

Notes :

• You can replacement half of teaspoon of smoked paprika for normal paprika to add a pleasant smoky flavor.
• Reynolds® parchment may be used for less difficult cleanup/elimination from the pan.

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