It’s TV time again and the Hot Pepepred Pecans fit the 4 minute segment to a tee. I originally discovered these Hot Peppered Pecans when the St. Louis Art Museum wrote their cookbook, “Artists in the Kitchen”. Some of the testing was done in my bakery kitchen.
These Hot Peppered Pecans are a standout. Heat Alert – they are hot!! So if you don’t favor a lot of heat, tone down all the pepper and the hot pepper sauce. Start with half and go from there.
These pecans make a great holiday or hostess gift. Choose little containers or put them cellophane bags and tie with decorative ribbons. They are also great on a cheese tray, crumbled in a salad or included in any recipe calling for pecans, including sweet ones. The kick they add to chocolate chip cookies is amazing. As an added bonus they are gluten free.
Including baking, these Hot Peppered Pecans shouldn’t take more than 20 minutes. Now how’s that for fast in the busy months ahead?
Hot Peppered Pecans2 egg whites
1 teaspoon ground pepper
1 teaspoon ground white pepper
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme, crumbled
1 tablespoon Worchestershire sauce
1 tablespoon hot pepper sauce
1 teaspoon salt
1 pound pecan halves
Preheat oven to 325 degrees. Line a heavy baking sheet with foil. If you don’t have heavy baking sheets, double the pans. Spray with cooking spray and set aside.
Beat the egg white with a fork until foamy. Add the remaining ingredients and mix together. Pour over the pecans and stir to coat them evenly.Pour onto the baking sheet, making sure they are in a single layer. You will have to use at least 2 pans.
Bake for 5 minutes. Stir nuts. Bake an additional 5 to 7 minutes until browned. Watch carefully at the end so they don’t burn.