Sweet and Spicy Pecans

Greetings! I know it's been a hot minute since I've showed my face on this here blog, and I'm really sad about it. But you guys, this month has been cray. This is literally the first moment I've been able to sit down at my computer (in peace at least) to collect my foodie thoughts and share them with you all. But now that the season is reaching its peak and soon to wind down, I'm happy to say I'll be back in full force soon! I promise! 

The last post I shared was for these utterly decadent Rosemary Pecans that are a classic holiday favorite. Up next? Another Davidson nut classic (heh): Sweet and Spicy Pecans. These Sweet and Spicy Pecans are straight addictive. Forget Pringles; once you pop these you literally cannot stop. A swirl of warm and spicy cumin, smoky chili powder, and sweet and caramelized sugar coat buttery pecans before a quick toast in the oven. Not before long you're in for the perfect sweet and spicy, crunchy bite. Sweet and spicy food lovers, these were made for you. 

It's funny, because for years, my family would exclusively make Rosemary Pecans. They were practically a prerequisite for family holiday gatherings. And for good reason: they're buttery, fragrant and perfect for pre-holiday dinner snacking. But somewhere along the way, a new nut recipe came to town. It was the Sweet and Spicy Pecan that soon would steal our family's attention. 

But the truth is, there's really no competition between these two equally delicious pecan recipes. They're both a star in their own ways, and they both pair perfectly with family and festive beverages. So I guess that means you'll just have to make both this holiday season! 

Sweet and Spicy Pecans

Warning: you may want to consider doubling the recipe because they may or may not disappear quickly…

Ingredients

  • 1 egg white
  • 1 tablespoon water
  • 1 pound pecans
  • 1/3 cup white sugar
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon cayenne pepper

Directions

Preheat oven to 250 degrees. Whisk egg white and water until foamy. Toss in a large bowl with pecans then drain in a colander. Mix all dry ingredients – sugar, chili powder, cumin, salt and cayenne pepper – then toss in a bowl with pecans to coat evenly. Spread pecans on a baking sheet. 

Bake for about 40 minutes, stirring occasionally. Cool on baking sheet and store in artight containers for up to two weeks. Serve with your favorite holiday cocktail – enjoy!

Making this recipe? Take a photo and share with me on Instagram. Be sure to use the hashtag #HungryAliEats so we can follow along.

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