Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
15 mins
Total Time:
45 mins
Servings:
16
Yield:
4 cups
Ingredients
Directions
Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
Line a rimmed baking sheet with aluminum foil. Pour butter over foil layer.
Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
Whisk sugar, egg whites, cinnamon, and cayenne pepper together in a large bowl. Add pecans and toss to fully coat.
Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
Spread coated pecans on the buttered baking sheet.
Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
Bake in the preheated oven, stirring and flipping pecans after 10 minutes, until pecans are toasted, about 20 minutes. Cool pecans on baking sheet for 15 minutes.
Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
Cook's Note:
Make sure the pecans are tossed around on cookie sheet while baking to ensure they don't burn on one side. Careful not to break the foil.
Nutrition Facts (per serving)
| 308 | Calories |
| 27g | Fat |
| 17g | Carbs |
| 4g | Protein |
