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Spicy Pecans

  • Yield: Makes 5 cups
Spicy Pecans


  • 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


  1. Preheat oven to 300 degrees. Line 2 rimmed baking sheets with parchment paper. In a bowl, combine salt, cayenne pepper, paprika, and sugar.

  2. 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.

  3. 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.)

Reviews (10)

  • gabriela_holmes 31 Oct, 2013

    These are a DELICIOUS, perfect food. I made these with honey instead, but having had the sugar ones I think I prefer the regular sugar, which adds a lovely texture.

  • mattyf29 19 Jan, 2011

    I think this recipe is fantastic as is - I made them for a holiday party and they were gone by the end. If you do not like spicy food, then just use less cayenne.

  • emmlou 22 Dec, 2010

    I just made these the other night. I like spicy food but i feel that 2 tbs of cayenne pepper is a little too much. Plus they were not sweet or salty enough for me. Next time I will add more sugar and salt and less cayenne. Overall they are not bad, they just need a little something else.

  • ChirpE 16 Dec, 2009

    These were very good.
    I used less sugar, less cayenne (I ran out), and added more paprika, cumin, coriander, black pepper and a dash of clove. And almonds.

  • dianamg 24 Jan, 2009

    I have made these with the full two tablespoons of cayenne -- very spicy but not inedible -- pretty good, in fact. I have made it with other mixtures of spices (more sweet ones and/or cumin), various kinds of nuts, and substituting Splenda for sugar. All worked well!

  • bostoncook 10 Jan, 2009

    I just made these with roughly 1 tsp cayenne, n n n n tsp paprika, 1 egg white, n n n n cup sugar, and a hefty sprinkling of vanilla sugar for 16 oz of nuts. Very yummy, with a kick from the pepper. Any more cayenne would have been way too much!! I think 2 TB is definitely a typo.

  • grannycooks 26 Dec, 2008

    i haven't made this yet, but 2 tablespoons of cayenne would not be edible!

  • leomama 15 Dec, 2008

    Is 2 TB of cayenne a typo? I"m getting ready to make these pecans but I am afraid of adding all the cayenne; I just made an entire batch of chili with just 1/2 tsp of cayenne! Please let me know how spicy these pecans really are if you have made this recipe aleady. Thanks!

  • spendia 6 Dec, 2008

    This is a great addition to a greens and dried fruit salad, along with crumble gorgonzola cheese. It's a family favorite!

  • spendia 6 Dec, 2008

    This is a great addition to a greens and dried fruit salad, along with crumble gorgonzola cheese. It's a family favorite!

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