These not-too-sweet pecans are coated with a potent mix of garlic powder, cayenne and dried herbs. Beaten egg white creates a terrific crust on the nuts as they bake.
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1 large egg white
2 tablespoons sugar
4 cups pecan halves (14 ounces)
1 tablespoon kosher salt
2 teaspoons cayenne pepper
2 teaspoons sweet paprika
2 teaspoons Creole seasoning (see Note)
How to Make It
Preheat the oven to 300° and line a rimmed baking sheet with parchment paper. In a large bowl, beat the egg white with an electric mixer until foamy. Add 1 tablespoon of the sugar and beat at high speed until firm peaks form, about 1 minute. Add the pecans and toss to coat. Spread the pecans on the prepared baking sheet and bake for 10 minutes, until the nuts are just slightly dry.
Meanwhile, in another large bowl, whisk the salt with the cayenne, paprika, Creole seasoning and the remaining 1 tablespoon of sugar. Add the pecans and toss well. Return the pecans to the baking sheet and bake for about 30 minutes longer, stirring every 10 minutes, until golden and dry. Let cool completely before serving.
The Creole Beer Nuts can be stored in an airtight container for up to 1 week.
Creole seasoning is a blend of spices popular in Louisiana cooking that often includes paprika, garlic powder, onion powder, cayenne pepper and dried herbs like oregano and thyme. It is available at most grocery stores and online at amazon.com.
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