Spicy Pecan Crack

I found this recipe on Vivian Howard’s website — and I’ve made them so many times for parties and get togethers. I always make extra, thinking I’ll take the leftovers home — and there’s never even ONE pecan left.

• 2 egg whites

• 2 teaspoons salt

• 1/2 cup granulated sugar

• 1 tablespoon ground chipotle

• 1 tablespoon ground cumin

• 2 teaspoons paprika

• 4 cups pecan halves or pieces

I found this recipe on Vivian Howard’s website — and I’ve made them so many times for parties and get togethers.

1. Preheat oven to 350F. In mixer fitted with the whisk attachment, beat the whites till they are very foamy. Continue whisking and slowly add the salt and sugar. Bring the egg whites to stiff peaks. Then gently whisk in the chipotle, coriander, cumin, and paprika.

2. Using a spatula, fold in the pecans, taking care to coat them evenly in the egg-whites mixture. Transfer the egg-white-coated nuts to a baking sheet lined with either parchment paper or a Silpat. Spread the nuts out into a single layer so they cook evenly.

3. Bake the pecans on the center rack of the oven for 10 minutes. Remove the tray from the oven and, using a metal spatula, turn them over and break up any nut clumps you see. Do this a couple more times over the course of 20 more minutes. The pecans will be dark brown and should sound dry and flat rather than muddled and moist when you tap them with your spatula. This should take about 30 minutes in total, but the freshness of the pecans will really determine their cook time. Just-shelled pecans will require more time in the oven than those from the grocery store.

4. Remove the pecans from the oven and let them cool on the sheet tray. Break them up once they’re cool. Store the pecans in an airtight container for up to 5 days.

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