"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Roasted Southern Pecans - Sweet and Piquant Recipe

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This recipe for Roasted Southern Pecans - Sweet and Piquant, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tamara Feola
Added: Thursday, October 16, 2008


1 large egg white
1/2 C. sugar
2 T. sweet paprika
2 tsp. Worcestershire sauce
1-2 tsp. cayenne pepper, to taste
1/2 tsp. kosher salt
2 C. raw pecan halves

Preheat oven to 250 and line a baking sheet with parchment paper.

Place egg white in large bowl and whisk until frothy.
Whisk in sugar, paprika, Worcestershire, cayenne and salt. Add pecans and toss until completely coated.

Transfer pecans to parchment paper and arrange in single layer. Place in oven and cook, stirring every 15 minutes for 1 hour and 15 minutes - until lightly colored and dried out.

Remove from oven, immediately loosen nuts with spatula and set aside to cool before serving.

May be kept in a metal tin with wax paper at room temperature for a month.




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