On the tenth day of Christmas, there were nuts. No, I’m not talking about Great Aunt Bethany with the jello mold that may or may not contain cat food (if you don’t get that reference you need to watch more Christmas movies). I’m referring to spiced pecans: the nuts of the pecan variety, lightly coated in a shiny glaze and spiced to perfection with paprika, cumin, cayenne, sugar, and ginger.
This is a recipe that my mother saved from the August 1991 issue of Metropolitan Home magazine. They are spicy and slightly sweet, very different from sugary glazed pecans (which are delicious, as well). These are so easy to whip up and last for over a week, so they’re a great do-ahead option. Just be sure to watch them as they roast; nuts are notoriously quick to burn. Keep a bowl of them by the tree for snacking while gift wrapping. You can thank me later.
Sweet and Spicy Roasted Pecans
These sweet and spicy pecans are perfect for munching with cocktails.
- 1 1/2 teaspoons ground pasilla chile OR 1/4 tsp paprika plus 1/4 tsp cayenne
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 ground coriander seed
- 1/4 teaspoon cumin
- 1/4 teaspoon ginger
- 1/4 teaspoon cayenne omit if using substitution above
- 1/4 teaspoon ground cloves
- 1 egg white
- 3 cups pecan halves about 10 oz
Preheat oven to 275F. Lightly butter a jelly roll pan.
In a small bowl, combine spices and sugar.
Beat egg white until light and frothy, add pecans and stir until covered.
Stir in spices, coating nuts evenly.
Spread pecans on the pan in a single layer and bake 15-20 min., then turn and separate them.
Return to oven and roast about 20 min. more or until they are golden inside.
Cool, then store in an airtight jar or freezer.
Source: Metropolitan Home Magazine August 1991