Roasted Tabasco Pecans

Hot and subtly sweet, these nuts are great with a big hunk of blue cheese. Watch these closely, as Tabasco and Worcestershire sauces burn easily.

Makes 2 cups.

1 large egg white (2 tablespoons)
1 tablespoon Tabasco sauce
1 tablespoon light brown sugar
1 teaspoon Worcestershire sauce
½ teaspoon kosher salt, or more to taste
2 cups raw pecan halves

1. Preheat the oven to 250 degrees. Line a baking sheet with parchment paper.

2. Place the egg white in a large stainless steel bowl and whisk until frothy. Whisk in the Tabasco, brown sugar, Worcestershire, and salt. Add the pecans and toss until completely coated.

3. Transfer the pecans to the prepared sheet and arrange in a single layer. Place in the oven and cook, stirring every 15 minutes, until lightly colored and dried out, about 1 hour and 15 minutes.

4. Remove from the oven, immediately loosen the nuts with a metal spatula, and set aside to cool before serving.

If you’re sipping: Quench the fire with beer, limeade, or lemonade.

From Party Nuts! 50 Recipes for Spicy, Sweet, Savory, and Simply Sensational Nuts That Will Be the Hit of Any Gathering (The Harvard Common Press, 2002)