Roasted Tabasco Pecans

A little hotter and less sweet than the previous recipe, Roasted Southern Sweet and Piquant Pecans. Great with a big hunk of blue cheese and a beer, limeade or lemonade.

Be very careful not to overcook because the Tabasco and Worcestershire burn easily.

Roasted Tabasco Pecans
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
  • 2 cups raw pecan halves
  • 1 large egg white (2 tablespoons)
  • 1 tablespoon Tabasco Pepper Sauce
  • 1 tablespoon light brown sugar
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon kosher salt, or more to taste
  1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper.
  2. Place the egg whites in a large stainless steel bowl and whisk until frothy.
  3. Whisk in the Tabasco, sugar, Worcestershire sauce and salt.
  4. Add the pecans and toss until completely coated.
  5. Transfer to the prepared sheet and arrange in a single layer.
  6. Place in the oven and cook, stirring every 15 minutes, until lightly colored and dried out, about 1 hour and 15 minutes.
  7. Immediately loosen the nuts with a spatula and set aside to cool.