Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Spicy Pecans By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 5 cups These pecans are great to nibble on along with some eggnog. Ingredients 1 tablespoon coarse salt 2 tablespoons cayenne pepper 1 ½ teaspoons paprika ½ cup sugar 2 large egg whites 5 cups (20 ounces) pecans Directions 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. Print