Roasted Southern Sweet and Piquant

Watch out: this is an addictive snack! For a hotter and more pungent dish, go with the larger amount of cayenne. Try mixing broken pieces into cornbread for a spicy, crunchy sensation. Serve with Iced tea or lemonade.

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

Roasted Southern Sweet and Piquant
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
  • 2 cups raw pecan halves
  • 1 large egg white (2 tablespoons)
  • ½ cup sugar
  • 2 tablespoons sweet paprika
  • 2 teaspoons Worcestershire sauce
  • 1 – 2 teaspoons cayenne pepper
  • ½ teaspoon kosher salt
  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 sugar, paprika, Worcestershire sauce, cayenne 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.