Spicy Orange Pecans is an old recipe that I lost track of! I think of them so often that I believed they were already posted, but that was 3 websites ago! So here it is again, one of my very favorite variations on roasted pecans. Crispy, spicy, sweet and savory, these pecans are a hit wherever they are served.
Spicy Orange Pecans require Excellent Pecans
The most important ingredient in this recipe is the pecans, obviously! Track down the largest, freshest pecans halves when you make Spicy Orange Pecans. Of course, small pecans will work also, but I love the extra luxury of mammoth sized pecans. If you are going to enjoy a treat, go all the way!
One tip when you make is to make sure the pecans are not clumped or jumbled together when you roast them. The egg wash coating will cause the pecans to stick together and roast unevenly. Draining the pecans well after they are coated in the egg mixture will help. But it is very important to ensure that the pecans are well separated when they are placed on the baking pan or cookie sheet. I have a pair of culinary tweezers that I like to use for separating the pecans on the cookie sheet. Large spoons, small spoons, forks or fingers can drizzle extra coating back onto the baking pan which can result in a sticky mess.
A Very Versatile Pecan Snack
I usually enjoy Spicy Orange Pecans as a snack with cocktails and appetizers. You can toss them into salads or serve alongside cheese and crackers. When they are chopped they are delicious mixed into chicken salad and are very interesting when added to your favorite chocolate chip cookie recipe.
But my favorite ways of serving Spicy Orange Pecans is by delivering them as a gift to friends at get-togethers and picnics. Of course, my best, most treasured recipes always taste better when they are shared! Enjoy!Print
Spicy Orange Pecans
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 cups pecans 1x
1 1/2 cups powdered sugar (187g)
2 tbsp. cornstarch (14g)
1 tsp. cinnamon (2g)
1/2 tsp. cayenne pepper (4g) or 2 tsp Tabasco sauce (10ml)
1/8 tsp. salt (1g)
2 tbsp. orange peel, freshly grated (12g)
2 egg whites, slightly beaten
3 tbsp. freshly squeezed orange juice (45ml)
4 cups shelled pecans (460g)
Heat your oven to 250°F (121°C).
In a large bowl, whisk together powdered sugar, cornstarch, cinnamon, cayenne pepper, salt, orange peel, egg whites and orange juice in a . Stir until well combined.
Line a large cookie sheet with parchment paper. Pour pecans into egg mixture and stir to coat well. Using a slotted spoon, remove pecans individually from the coating mixture. Allow the coating mixture to drain from the pecan and then place each pecan on the prepared cookie sheet. Do not allow pecans to touch.
Bake for 20-25 minutes. Cool before storing in a covered airtight container.
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