Makes 2 ½ cups. Fall in the South is filled with football games and tailgating, falling leaves and changing colors. My family and I take advantage of the cooler temperatures for late-afternoon walks, exploring the neighborhoods and woods surrounding my home. Each walk seems to bring a new discovery. The ground beneath a neighbor’s small persimmon tree yields a crop of softened fruit, perfect for making a spread or butter. A tree shedding its first crop of pecans provides an ingredient for creating multiple recipes. One of the many ways I like to prepare pecans is to toss them in a seasoning blend and then roast them until crisp for a fried-like texture. Serve as a snack at your next tailgating event or party.
1 teaspoon onion powder
1 teaspoon garlic powder
¾ teaspoon fine sea salt
½ teaspoon smoked paprika
¼ teaspoon cracked black pepper
⅛ teaspoon cayenne pepper
⅛ teaspoon ground mustard
⅛ teaspoon ground thyme
1 large egg white
2 ½ cups pecan halves
½ tablespoon salted butter, melted
Preheat the oven to 325 degrees F.
In a bowl stir together the onion powder, garlic powder, salt, paprika, black pepper, cayenne, ground mustard, and ground thyme.
In a medium bowl whisk the egg white until light and fluffy. Stir in the spice mixture until blended and then add the pecan halves. Mix well. Pour the butter over the pecans. Toss to coat. Transfer the pecans to a baking sheet and bake for about 8 minutes or until toasted. Let stand for 5 minutes before serving. Serve immediately.
Makes 2 ½ cups.