Ingredient Elimination & A Trio of: Savory Pecans

To close out my trio of roasted nuts, I break both my pattern of baking with almonds seasoned like hot beverages (see my previous posts for Chai Almonds and Hot Cocoa Almonds) and switch to pecans with a savory slant. In addition, I used my last egg white. Hurrah!

                                                        Packed up for a dinner party!

This recipe is modified from Moosewood Restaurant New Classics. I tried the original recipe and was greeted with failure, the nuts burned, and had little flavor. With modifications it's a great bar snack. Enjoy!

Savory Pecans (makes 2 C)

• 2 C raw pecans
• 1 egg white
• 2 Tbsp Worcestershire sauce (I use a vegetarian version--see kitchen note below)
• 2-3 tsp Old Bay seasoning
• 1/2 tsp garlic powder
• 1/2 tsp chili powder

1. Preheat the oven to 350 degrees. Mix together the Worcestershire sauce, Old Bay seasoning, garlic powder, and chili powder until it forms a paste.
2. In a separate bowl, lightly froth the egg white with a fork. Mix together with the Worcestershire sauce paste until combined.
3. Pour the mixture over the pecans and stir until the nuts are well coated.
4. Place the nuts on a lightly greased baking sheet in a single layer. Bake for 10 minutes, stir. Bake for another 5-10 minutes. Do not allow the coating to burn.

Kitchen Notes: The original recipe calls for mixed nuts, but from experience the pecans especially shine in this recipe, so I prefer to use them exclusively. The original recipe also calls for a greater amount of Worcestershire sauce and a lesser amount of Old Bay. The veggie Worcestershire sauce I use is Wizard's brand, and I've always been happy with it. I've included a photo below.

Verdict? I love the flavor of Old Bay, so I'm partial to these. As you can gather from the ingredient list, these are very salty but have a great flavor, and probably are no worse for you then commercially available salted nuts. Give them a try, and add seasonings that you adore.