Tuesday, December 27, 2016


This recipe is from a good friend of mine, Stephanie DeLord.  She made these scrumptious, little treats to go on a salad she was serving for bunco at her home years ago.  Our bunco group has been playing together for over 20 years and every single woman is a fabulous cook.   I have gotten so many great recipes from them over the years and it has become more like a supper club/bunco group which is just fine with me.

Anyway....getting back to these pecans.  My sister-in-law and I decided to trim our holiday cooking down on CHRISTmas Day so we could enjoy more time with our children and their babies.  Best decision all year long!  She made lasagna, meatballs and pasta for the kids, and a dessert.  I made a salad, garlic bread, and a dessert.  Now, if I am going to only bring a salad with no main course, then that salad is not going to just be greens with tomatoes and cucumbers.  Soooo.....I put the greens in a large bowl.  I cut up grape tomatoes, green peppers, red peppers, shallots, and served kalamata olives, pepperoncini peppers and the spicy pecans in a divided dish that allowed everyone to make their salad to their own liking.  I also made a homemade vinaigrette and bought ranch dressing from Salt Grass Steakhouse (because I think they have the best).   Let me add....the good thing (or maybe the bad thing) about these pecans is that they are so good you can eat them as a snack by themselves.  They are a little sweet and a little spicy.  I personally think you could double the cayenne in this recipe and it would be great.  I actually have a container of them sitting on the kitchen counter but between my son and I, they are disappearing at a rapid rate.

These pecans are really easy to make but you just have to keep an eye on them and be sure to stir them every 10-12 minutes for 40-45 minutes.  You really want the coating on the pecans to dry out/cook evenly so the turning of the pecans is very important.  I set a timer every time I stir so I don't forget.  Ten minutes goes by really fast.  It is also important to keep these pecans in a airtight container so they stay fresh and crispy.

Eat your greens with your spicy pecans and you will be a happy girl or guy!  Enjoy!


2 Large Egg Whites
1-1/2 teaspoons Salt
3/4 cup Sugar
2 teaspoons Worcestershire Sauce
2 tablespoons Hungarian Paprika
1-1/2 teaspoons Cayenne Pepper
4-1/2 Pecan Halves
6 tablespoons Butter (melted)

Preheat Oven to 325 degrees.

Beat egg whites with salt until foamy.

Add sugar, worcestershire sauce, paprika, and cayenne.  

Fold in pecans and melted butter.  

Spread pecans evenly on a baking sheet. 
(I covered my baking sheet in foil for easy cleanup)

Bake 40-45 minutes stirring every 10-12 minutes.

Remove from oven and cool.

Store in an airtight container. 


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