Recipe for Spiced Pecans at Greenbrier

Loved the spiced pecans at The Greenbrier last summer…so very good…..ate so many the bartender gave me the recipe.

Spiced Pecans

8 T. unsalted butter

1 1/2 c. brown sugar, packed

1 t. dry mustard

1/2 t. cayenne pepper

1 1/2 t. ground cumin

1 egg white

1/2 lb. shelled pecan halves

1.  Preheat oven to 300.  Melt the butter in a large skillet.  Add the sugar and spices, remove from the heat and stir to dissolve.  Let cool, then stir in egg white.  Pour the mixture over the pecans in a large bowl., then stir and toss until they are evenly coated.

2.  Transfer the pecans to a baking sheet and spread them in a single layer.  Toast in the preheated oven, shaking and tossing 2-3 times during cooking, until the pecans are golden brown, about 20 mintutes altogether.  Transfer the nuts to a bowl or a tray.  When the pecans are cool enough to handle, run them between your hands to evenly distribute the sugar coating and avoid clumping.  Cool completely.

I made them last night to serve with cocktails…they are all gone.   Pecans are now over $5.00 lb.  I am not sure how the recipe would taste with almonds…you might want to try.   This could also be a great gift item with the recipe to make more.



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