This recipe for Spiced Pecans is based on one I found in Dorie Greenspan’s book Around My French Table. I am in love with that book and have found so many recipes in it that are “naturally gluten free.”
I had the pleasure of meeting Ms. Greenspan at Blogher Food this year where she and I both spoke on panels. On my panel, we discussed the technicalities of writing a recipe, while the inimitable Dorie (is it too familiar of me to call her that?) was on a panel where she spoke about her 12 published cookbooks
–that gives you a bit of an idea as to how very far apart we are in the progress of our careers as food writers!
After we were done with our panels, Ms. Greenspan meandered by the table at which I had plunked myself down (I couldn’t believe it), and she sat 2 seats away from me! I was slightly terrified, but went ahead anyway and offered her one of the home baked chocolate chip cookies that I had set on the table, which I always bring to these conferences for my gluten free posse. Low and behold, Dorie took a bite. Then I glanced sideways and saw her finish the cookie.
Later that day, during another break, Dorie came up to me, thanked me for the cookie and asked me what it was made of (almond flour, of course!). We chatted for a few minutes about favorite ingredients, our families (I have 2 boys, she has 1), and then discussed her book tour (sadly, she did not pass through Denver for it).
Of course, after meeting her, I had to get my hands on her new book Around My French Table. So I did. And that’s the story of how the recipe for these nuts were passed from Dorie, to me, to you. Thanks Ms. Greenspan, or Dorie, whichever you prefer. This gluten free nut snack is one of my favorites.
Spiced Pecans
Ingredients
- 2 cups raw pecans, whole will be most tasty and beautiful
- 1 egg white
- 2 tablespoons agave nectar or honey
- 2 teaspoons chili powder
- 1 teaspoon ground cinnamon
- 1 teaspoon celtic sea salt
- ¼ teaspoon cayenne
Instructions
- In a large bowl lightly Whisk egg white, then briefly whisk in agave
- Toss the pecans into the egg white mixture and stir to coat evenly
- Toss in chili, cinnamon, cayenne and salt, stir so that pecans are evenly coated
- Bake at 300°F for about 25 minutes, until the pecans are browned and the coating is dry
- Cool for 20 minutes and serve
Equipment
For a yummy vegan snack recipe, check out my Candied Macadamia Nuts, Candied Pecans or Smoked Paprika Almonds.
For more fancy schmancy cocktail snacks take a look at the recipes from these fine folks:
–CrockPot Roasted & Spiced Nuts from Stephanie of A Year of Slow Cooking
–Sweet and Spicy Baked Almonds from Joy of Joy the Baker
–Spiced Candied Walnuts from Heidi of 101 Cookbooks
Soni gupta says
Hi Elana, I am vegetarian, gluten free, and egg free, and yeast free. I also prefer to be refined sugar free. I especially love your orange cake recipe. Can this spiced pecans recipe be made without the egg white? Or substituted with something else?
Crystal says
Where do you buy your nuts? Almost all nuts say they are made in a shared facility with wheat products.
thank you
Leah says
I would love to make these. My daughter is allergic to egg whiles. Do you have a any ideas for a substitute?
Thanks!
Barbara says
These are so easy and delicious!!!! I’ve made several batches now for Christmas gifts. Thank you for your great recipes.
Steven says
Mmmm, those pecans look soo amazing. I’m going to have to make them tonight…I just wish pecans weren’t so expensive!
elana says
Hi David,
Thanks for your comment! I probably wouldn’t make the nuts or cookies more than a few days ahead of time.
However, I don’t have much experience with storing any of the foods that I make as my family gobbles up everything I make within a day or two. Sorry I can’t be of more help, you might like to try my forums for better info.
Elana
david says
Hi Elana-
Happy Holidays!
I’m currently making these delicious spiced pecans as part of a holiday gift package for family members-
I was wondering if these will keep for a week or two? Along with the pecans i’m also making the “molasses” spice cookies, espresso power bars, & sesame crackers-
I’m planning on storing in chinese take-out style cartons, with parchment paper, and placed in a gift bag-
just wondering if these will be just as delicious a week or two from now, as they are today (dec 18)
thanks for your help-
looking forward to the new cupcake book coming out-
happy holidays
david from chicago
Kristy Stafford says
Elana,
Thank you for the wonderful Latke recipe, I am looking forward to trying them out. I have been visiting your site for a long time, I use the cookbook all of the time. I wanted to see if you would not mind telling us what vitamin supplements and beauty products you use?
I had another question as well I read something the other day that said eating spicy foods has the potential to kill bacteria in your body????
Have you ever heard that?
Cheers
Kristy
Ramona Kirkwood says
I am looking forward to some NEW recipes!! Thanks!
Michele says
These are cooling and I’ve had at least 20 so far. It’s not too spicy or sweet. I think we’ll be having these for a snack and also chopped on top of the spiced yams I’ve already made. They need something to jazz them up and I think this is the ticket!
Thanks for passing on a really great recipe. I’ve done my own thing for a while but I think the egg white really makes the seasonings stay on so much better than just oil.