Sweet-Hot Spiced Pecans
James Carrier
Yields Makes about 2 cups
Ideal for both snacking and holiday gift-giving, these toasted pecan halves are coated in a mixture of sugar, cayenne pepper, cinnamon, allspice, and coriander.

How to Make It

Step 1
1

In a bowl, mix 1/3 cup sugar, 3/4 teaspoon cayenne, 1/2 teaspoon salt, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground allspice. Whisk in 1 large egg white and 2 teaspoons vegetable oil. Stir in 2 cups pecan halves.

Step 2
2

Spread nuts in a single layer in an oiled nonstick 10- by 15-inch baking pan. Bake in a 300° regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes.

Step 3
3

Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely. Serve or store airtight at room temperature up to 2 weeks.

Ingredients

 1/3 cup sugar
 3/4 teaspoon cayenne
 1/2 teaspoon salt
 1/2 teaspoon ground coriander
 1/4 teaspoon ground cinnamon
 1/8 teaspoon ground allspice
 1 large egg white
 2 teaspoons vegetable oil
 2 cups pecan halves

Directions

Step 1
1

In a bowl, mix 1/3 cup sugar, 3/4 teaspoon cayenne, 1/2 teaspoon salt, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground allspice. Whisk in 1 large egg white and 2 teaspoons vegetable oil. Stir in 2 cups pecan halves.

Step 2
2

Spread nuts in a single layer in an oiled nonstick 10- by 15-inch baking pan. Bake in a 300° regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes.

Step 3
3

Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely. Serve or store airtight at room temperature up to 2 weeks.

Sweet-Hot Spiced Pecans