These Sweet and Spicy Pecans are super addictive. This recipe makes a crunchy, sticky snack that is so hard to stop eating, and even harder to share! A perfect balance of spicy and sweet, the honey and ginger harmonize beautifully with their zesty counterparts: paprika, cayenne, and black pepper. You may want to double or triple this recipe, since you’ll quickly be back for more! These keep for up to 1 week when stored in an airtight container.
Yields 4 cups
• 4 cups pecans
• 1⁄2 cup raw organic honey
• 2 tablespoons coconut butter, melted
• 1⁄2 teaspoon sea salt
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon cayenne pepper
• 1⁄4 teaspoon freshly ground black pepper
• 1⁄4 teaspoon paprika
• 1 large egg white, at room temperature
1. Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast for about 10 minutes. Let the pecans cool and lower the oven temperature to 250°F.
2. Line 2 baking sheets with parchment paper. In a large bowl, toss the pecans with the honey, coconut butter, salt, ginger, cayenne pepper, black pepper, and paprika.
3. In a separate bowl, whisk the egg white until frothy. Add the egg white to the pecans and toss well.
4. Spread the pecans on the baking sheets in a single layer. Bake for about 20–30 minutes, or until the nuts are golden brown, being careful not to burn. Once golden brown, immediately loosen the pecans from the parchment paper with a spatula, and let cool completely on the baking sheets before serving.
