Jennifer Causey

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.

How to Make It

Step 1

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.

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