Spicy Pecans

All Day loves salads with nuts and fruit! I made these in a salad a few years ago, I think I got the recipe out of a Junior League cookbook along the way. He has really never enjoyed another nut in a salad since. They are a little more involved than a toasted stove top spiced or candied nut, but they last a long time in the refrigerator and they are SOOOO good in a salad with blue cheese and apples or cranberries…so just take the extra time and enjoy the fruits (or nuts) of your labor.


When you separate the eggs, put the whites in a large stainless steel bowl, you will build on them so you’ll only dirty one bowl.

I always use the same baking sheet for these nuts. I don’t like the way they come out when using foil or a silicone sheet, so I put them right on the sheet without oil or butter (so they get nice and crispy) ¬†and it can get pretty messy, but again well worth it.

While cooking the nuts, stay on top of them by stirring every 10 minutes. Gather them in the middle of the pan and then re spread them on the baking sheet (see how lovely the pan gets).

Also, for the love of god melt the butter and cool it before you start the process. I always forget and stand around waiting for the butter to cool. I hate waiting, but you may be different.



  • 2 egg whites
  • 1 1/2 teaspoons of salt
  • 1/4 cup of sugar
  • 2 teaspoons of Worcestershire sauce
  • 2 tablespoons of Hungarian paprika (it’s smokier than Spanish, I like it better in this dish)
  • 1 1/2 teaspoons cayenne pepper
  • 4 1/2 cups of pecan halves (don’t use pieces)
  • 1/2 stick of butter melted and cooled

Preaheat oven to 325 degrees. Whisk the egg whites and the salt until nice and fluffy, a little less than stiff peaks for meringue.


Add the sugar, Worcestershire sauce, paprika and cayenne pepper and stir with a spatula. Fold in the pecans and melted butter.


Spread the pecans out on a baking sheet. Single layer, you do not want these egg whites steaming. Bake in 10 minute increments and stir well in between, spread out again and put back in the oven. When done, let cool and store in a airtight container.



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