Food Recipes BBQ-Spiced Pecans These candied pecans have a secret ingredient: barbecue sauce! You’ll fold it in with brown sugar and egg whites to make a tangy, peppery crispy coating on each nut. A bowl of this savory-sweet treat is perfect for cocktail hour or for an afternoon snack. Never again will the bottom of a bottle of BBQ sauce languish in your fridge. Shopping tip: A thicker sauce (like Stubb’s brand) is best for this recipe, since a thin, vinegary one might keep the nuts from getting crunchy. By Robin Bashinsky Robin Bashinsky Chef and recipe developer Robin Bashinsky has spiced up Real Simple, Cooking Light, and other magazines with his focus on bold, global flavors and healthy eating. Highlights: * Award-winning chef at BLUEROOT in Birmingham, Alabama * Previous chef positions at Birmingham-area restaurants, daniel george and Hot and Hot Fish Club * Recipe developer at Cooking Light, Real Simple, and more * Won a James Beard Award for Food Journalism in 2016 and 2017 Real Simple's Editorial Guidelines Published on July 24, 2020 Print Share Share Tweet Pin Email Photo: Jennifer Causey Ingredients 2 large egg whites 6 tablespoons Texas-style barbecue sauce ¼ cup packed light brown sugar 2 teaspoons kosher salt ¾ teaspoon freshly ground black pepper 4 cups raw pecan halves Directions Preheat oven to 300°F with racks in upper and lower thirds. Whisk egg whites in a large bowl until foamy. Whisk in barbecue sauce, sugar, salt, and pepper until smooth. Add pecans; stir to coat. Divide nuts between 2 rimmed baking sheets lined with parchment paper and spread in an even layer. Roast until pecans appear dry, about 40 minutes, stirring once halfway through cook time. Let cool on baking sheets for 30 minutes. Print