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These pecans are great to nibble on along with some eggnog.

Martha Stewart Living, December/January 1999


Recipe Summary test

Makes 5 cups


Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

Pecans will keep, in an airtight container, up to 1 week at room temperature.