Peppered Pecans

1 teaspoon finely ground black pepper

1 teaspoon ground white pepper

1 teaspoon ground cayenne pepper

½ teaspoon ground paprika

½ teaspoon ground dried thyme

2 egg whites

1 tablespoon Worcestershire sauce

1 teaspoon hot pepper sauce (such as Tabasco®)

⅛ teaspoon liquid smoke flavoring

1 pound pecan halves

Preheat an oven to 375 degrees F (190 degrees C). Spray a large heavy roasting pan with cooking spray.

Mix black pepper, white pepper, cayenne pepper, paprika, and dried thyme in a small bowl. Set aside.

Whisk egg whites in a large bowl until foamy. Add Worcestershire, hot sauce, and liquid smoke flavoring and whisk to mix. Drop in pecans and stir to coat well. Pour coated pecans into a colander to drain off extra egg white mixture; return to bowl and add the pepper mixture. Stir well to coat each pecan with spices.

Spread pecans in prepared roasting pan. Roast in preheated oven for 5 minutes and stir pecans; roast an additional 5 minutes and stir again. Turn off heat and roast pecans an additional 5 to 10 minutes until pecans are lightly browned and fragrant. Let cool and serve at room temperature.