These pecans are great to nibble on along with some eggnog.
- Yield: Makes 5 cups
Source: Martha Stewart Living, December/January 1999
- 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
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.
Pecans will keep, in an airtight container, up to 1 week at room temperature.