Continuing with our Oscar night dinner, here’s a quick post about Sweet & Spicy pecans. I added them to a big green salad we ate alongside the Roasted Tomato & Goat Cheese Tart, as well as some slices of apple, homemade croutons and a simple vinaigrette with olive oil, white wine vinegar, and dijon mustard. 

 Sweet & Spicy Pecans

1. Preheat the oven to 300 degrees, and line a rimmed baking sheet with parchment paper.
2. Combine salt, cayenne, paprika and sugar.
3. In a medium bowl, whisk egg white until foamy, then whisk in spice mixture.
4. Stir in pecans, toss to coat, and spread pecans onto baking sheet.
5. Bake for 15 minutes, then reduce oven temperature to 250 degrees. Rotate sheet in oven and cook for 10 more minutes.
6. Slide parchment paper onto a rack to cool. Once cool, break up pecans and store in an airtight container for up to 1 week.