Cajun Spiced Pecans Snack (Print Version)
Savory pecans coated in Cajun spices, perfect for snacks or salad toppings with a flavorful kick.
# Recipe Ingredients:
→ Nuts
01 - 4 cups raw pecan halves
→ Egg Wash
02 - 1 large egg white
03 - 1 tablespoon water
→ Cajun Spice Mix
04 - 2 tablespoons brown sugar
05 - 1½ teaspoons smoked paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried oregano
10 - ¾ teaspoon cayenne pepper
11 - 1 teaspoon salt
12 - ½ teaspoon freshly ground black pepper
# Directions:
01 - Preheat oven to 300°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk the egg white and water until frothy.
03 - Add the pecan halves to the egg wash and toss to coat evenly.
04 - In a separate small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper.
05 - Sprinkle the spice mix over the pecans and toss until thoroughly coated.
06 - Spread pecans in a single layer on the prepared baking sheet.
07 - Bake for 20-22 minutes, stirring halfway through, until golden and fragrant.
08 - Remove from oven and cool completely on the baking sheet. Pecans will crisp as they cool. Store in an airtight container at room temperature for up to 2 weeks.
# Expert Advice:
01 -
- The spice blend hits all the right notes—sweet, smoky, and spicy without being overwhelming
- They stay perfectly crunchy for weeks, making them ideal for meal prep or gift giving
02 -
- The pecans will still feel slightly soft when they first come out of the oven—this is normal and they will crisp up as they cool
- Stirring halfway through is non negotiable if you want even coloring and no burnt spots
03 -
- Let the egg white mixture sit for a minute after whisking—it becomes more adhesive and gives you better coverage
- Weigh the pecans if you can—4 cups should be about 400 grams, and precise measurements help the spice ratio stay consistent