By Beth Goulart

Nothing beats a homemade gift during the holidays. And whether your intended recipient is a party host or an out-of-state aunt, it's hard to beat Sweet-Hot Spiced Texas Pecans. This recipe hails from my mother's kitchen and takes only a few minutes to prepare. Alter the cayenne to taste, and make sure it's fresh. Cayenne loses its heat when it sits too long in the pantry, and its zing combined with sweetness is what makes these nuts special. To make sure you get Texas pecans, read the label before you buy. Pecans are our state's biggest crop, but you may find "foreign" ones in Texas grocery stores, too.

Sweet-Hot Spiced Texas Pecans

1/3 cup sugar
3/4 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon ground coriander
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 large egg white
2 teaspoons vegetable oil
2 cups pecan halves

Preheat oven or convection oven to 300 degrees.

In a bowl, mix sugar and all spices. Whisk in egg white and vegetable oil, then gently stir in pecans. 

Spread nuts in a single layer on an oiled, nonstick cookie sheet. Bake for 35 minutes, stirring after 20 minutes. (Note that pecans become crispy as they cool.) Allow to cool for 5 minutes, then use a wide spatula to loosen the nuts from the pan. Allow them too cool completely on the pan. 

Serve, or store in an airtight container at room temperature for up to 2 weeks.

Image source: author's collection

Beth Goulart blogs regularly at Texas Locavore.