Chef Big DA technical, keto-friendly snack featuring cold-smoked pecans encrusted in a savory, high-viscosity 'bark' of smoked paprika, cumin, and cayenne.
Preheat your oven to 300°F (150°C). If you have a smoker, set it to 225°F with oak or hickory wood.
In a stainless steel bowl, whisk the egg white until it reaches soft peaks and has a consistent froth.
This acts as the binder for our savory rub.
Fold the pecans into the egg white until every crevice is coated, then add the smoked paprika, cumin, cayenne, salt, and pepper. Toss until the spices form a thick 'bark' on the nuts.
Spread the pecans in a single layer on a parchment-lined baking sheet and drizzle with the melted butter.
Roast for 20 minutes, tossing halfway through to ensure even heat distribution and airflow.
The nuts are done when the coating is dry and the aroma is intense.
Remove from heat and let cool completely on the tray to allow the texture to crisp up. Store in an airtight glass jar.
The goal here is a snack with high-end texture and a serious fat-to-protein ratio. If you don't have an offset smoker, use a smoking gun with hickory chips to cold-smoke the pecans for 10 minutes before roasting. The egg white provides the structure for the 'bark' to cling to without needing sugar. Do not over-roast; we want the oils to be fragrant, not bitter.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.