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Snack recipe · from the recipe book

Egg-White Glazed Smoky Paprika Pecans

Pecans in a light, crackly egg-white shell with smoky paprika, cinnamon warmth and a gentle chili kick, crisp outside and buttery within.

Egg-White Glazed Smoky Paprika Pecans

Ingredients

  • 1¼ cups chopped140 gPecanshalves
  • 1 large33 gEgg whites
  • 2½ tsp packed12 gBrown sugarpacked
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked
  • ½ tsp1 gGround cinnamon
  • ¼ tsp1 gChili powder
  • ¼ tsp2 gSalt

Steps

  1. Preheat the oven to 300°F (150°C) and line a sheet pan with parchment.
  2. In a small bowl, stir together the brown sugar, smoked paprika, cinnamon, chili powder and salt to make the spice mix.
  3. In a medium bowl, whisk the egg white until frothy and foamy, about 1 minute.
  4. Add the pecans to the egg white and toss until every nut is coated.
  5. Sprinkle the spice mix over the pecans and toss again until evenly coated.
  6. Spread the pecans in a single layer on the sheet pan, letting extra coating drip off.
  7. Bake for 25 to 30 minutes, stirring halfway, until the coating is dry and the pecans are deeply toasted.
  8. Cool the pecans on the pan for 10 minutes so the coating turns crunchy, then break apart any clusters and serve.

Contains: Egg, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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