Peppered Pecans Best Dishes

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Peppered Pecans

"I like this roasted nut recipe because it does not use any added oil or butter - my husband likes this because it's high-quality and highly spiced! These have turn out to be a Thanksgiving lifestyle at our house, and make a delectable (albeit uncommon) addition to salads, specifically with the Maple Balsamic Vinaigrette from this website online."

Ingredients :

• 1 teaspoon finely floor black pepper
• 1 teaspoon floor white pepper
• 1 teaspoon floor cayenne pepper
• half teaspoon ground paprika
• 1/2 teaspoon floor dried thyme
• 2 egg whites
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot pepper sauce (along with Tabasco®)
• 1/8 teaspoon liquid smoke flavoring (elective)
• 1 pound pecan halves

Instructions :

Prep : 15M	Cook : 20M	Ready in : 35M

• Preheat an oven to 375 levels F (a hundred ninety levels C). Spray a huge heavy roasting pan with cooking spray.
• Mix black pepper, white pepper, cayenne pepper, paprika, and dried thyme in a small bowl. Set aside.
• Whisk egg whites in a big bowl until foamy. Add Worcestershire, warm sauce, and liquid smoke flavoring and whisk to combine. Drop in pecans and stir to coat well. Pour covered pecans into a colander to drain off greater egg white aggregate; return to bowl and add the pepper aggregate. Stir properly to coat each pecan with spices.
• Spread pecans in prepared roasting pan. Roast in preheated oven for five minutes and stir pecans; roast a further five mins and stir again. Turn off warmth and roast pecans an additional five to 10 minutes till pecans are lightly browned and fragrant. Let cool and serve at room temperature.

Notes :

• You can substitute half of teaspoon of smoked paprika for ordinary paprika to feature a pleasing smoky taste.
• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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