Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Spicy Pecans Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It 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. Rate it Print