This is the time of the year when my thoughts turn to the holiday table. I start day-dreaming about spiced snacks, sweets, and dressings. Gravy, mashed sweet potato casseroles…you get my drift. Of course, when I start like this, and test and practice, then by the time the actual meal comes around I am a little burned out on the whole enterprise. I’m heading that inclination off at the pass this year. I’ve ordered a Greenberg Smoked Turkey from Tyler, Texas which will arrive fully cooked on my doorstep the day before Christmas. There will be no bird catastrophes at my home this year. I can concentrate on my favorite things, pies and sides, and little spicy treats such as these pecans.
I have had a Greenberg fetish ever since our friend Beall gave us one as a gift a decade ago. Picture opening the front door to find a giant box with a big blackened smoked turkey inside. It is a joy. It is way better than finding a baby on the doorstep. And it doesn’t matter where you go, a turkey can follow you like a shadow. Occasionally I will even have one of them shipped to a vacation spot, if we are celebrating the holiday at a home-away-from-home. My husband likes them so much for leftover turkey sandwiches that I would have trouble talking him into “letting” me cook a turkey for Thanksgiving.
These pecans are salty, spicy and sweet. However, the final cooked pecans are less spicy than you might imagine, given the ingredient list. Next time, I will probably add just a tad more sugar and a little more cayenne, just to make them even more troublesome and addictive. You will pop one of these pecans in your mouth every time you walk by. But I also think they would be delicious in a salad or on some little canape…like apple slices with a dollop of goat cheese and these little guys chopped up on top.
[Use only the egg WHITE...the photo demonstrates how I separate my whites from the yolks, but it might be confusing. Do NOT put the yolk into the mix.]
Preparation:
1 teaspoon Chinese Five Spice Powder
1 teaspoon cumin
1 teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon cayenne powder
¼ cup brown sugar
1 egg white (white only)
2-½ cups pecan halves
1 teaspoon fleur de sel or Kosher salt
Preheat the oven to 250 degrees.
In a small bowl, combine the spices. In a medium bowl, whisk the egg white until it is frothy and bubbly. Add the spices to the egg and whisk to combine.
Add the pecans to the spice and egg mixture and toss the pecans until they are evenly coated.
Pour the pecans onto a parchment covered rimmed baking sheet. Bake for 30 minutes. Using a spatula, turn the pecans and stir them around a bit so they will cook evenly. Continue to cook for an additional 20 minutes. Remove the pecans from the oven and stir them around a bit so they aren’t stuck to the paper. Sprinkle the salt evenly around the pecans and allow the pecans to cool on the baking sheet for at least 30 minutes. Store in an airtight bag for up to a week.
Notes:
Chili powder is the blend you use to make chili, which includes powdered chiles and other spices. It is the most commonly found chile substance in the spice aisle. Once you get a little more crazy about chiles and chili, you will find that there are a million powdered “chilEs” to be had. But “chili” powders are proprietary blends of various things. For instance, Bolner’s Chili powder is made primarily from powdered Ancho chiles as well as several other spices. “ChilE” powders should just contain the powdered form on the one type of chilE in question. When in question, read the label. Here, I used my Bolner’s chili powder…that is chili with an “I.” Chili is stew. Chile is a pepper.
Chinese Five Spice Blend is, generally speaking, a blend of star anise, cloves, cinnamon, Sichuan peppers, and ground fennel. The blends can vary, and some contain salt and other ingredients, as well. It is a very distinctive blend. If you have never played with it before, I’d be curious to know your reaction to it. It definitely adds a savory, sweet, and unexpected depth compared to your typical spiced pecan recipes.
I get my pecans from both The Pecan Shed in Wichita Falls, Texas and Valley Pecans in Chillicothe, Texas.
How much sugar do you use?
Kathy…THANK YOU! I use 1/4 cup of brown sugar. I have added it to the list.
Great–thanks–this is a bit like a (lost) recipe from my aunt…will try your recipe soon!
I love making Spiced Pecans around the holidays, only problem is I eat them all. Great recipe, I will use it for the holidays for sure.
Thanks for the recipe!
I have tried making spiced pecans countless times and I usually use honey instead of sugar. They are great when they are fresh but after a few hours they become sticky and just don’t taste the same. The idea of using egg whites is really great because it keeps them drier and they crisp up nicely.
I also added some smoky chipotle powder to mine, it really adds another level of depth.
Hi Kelly-
I took your advice and ordered a turkey from Tyler. We will be having an early Thanksgiving this coming Saturday. I have already heard some concerns from older family members about “what will we use to make gravy? We won’t have any juices!” So, what side dishes do you serve with the smoked turkey, Kelly? We may not have the usual mashed potatoes and gravy. For sure, your butternut squash dish will be on the table!
Lael, I would definitely not skip the mashed potatoes and gravy! My favorite option for this scenario is to totally cheat and order the Turkey Gravy Base from Williams Sonoma. It is great. Another option is to just make a lighter base using good chicken stock. I have also heard of people buying turkey parts at the grocery store and roasting them ahead of time for drippings, but that seems like an awful lot of work when the whole point is to not have to deal with the turkey. I will be doing the Williams Sonoma option, myself. The sides I love are the Farmstand Green Beans and a Sweet Potato Casserole that I will be posting soon.
Where do you buy the chinese five spice powder?
Ann, I have had luck finding it at the regular grocery stores here…Albertson’s, etc.. I hope you can find it. I’ll be bummed if it is something that has to be special ordered. That being said, it is a blend and there are a number of recipes for it online. But I wouldn’t want you having to buy 5 spices to make 1 blend. But you might get close. It has cinnamon, cloves, fennel, anise, Sichuan pepper and sometimes a few other things. You might be able to fake it and get pretty close.
Hi, Kelly! These sound delish and I plan to make them soon. A tip for you — if you haven’t ever made the turkey ball recipe that comes with the Greenberg turkey, you must — I want part of your turkey just so I can make the ball. YUM!
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