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Creole Beer Nuts, Smores & Grilled Krispy Creme Donuts!

If you’ve got a holiday party to go to, and you don’t know what to bring, how about some Creole Beer Nuts from Chef Juan Carlos, of SoBou Restaurant in the French Quarter?

Creole Beer Nuts

4 cups pecans (unsalted)

For Meringue:

¼ cup egg whites (approx.. 4 eggs)

¼ cup sugar

For Seasoning Mix:

¼ cup cayenne pepper

¼ cup paprika

¼ cup salt

¼ cup sugar

¼ cup Creole seasoning

  1. Preheat oven to 275 degrees.
  2. In a mixer, beat egg whites until they start to foam. Add sugar and continue beating until stiff peaks form.
  3. Fold pecans into the meringue, then spread onto a baking sheet and bake for 10 mins.
  4. Combine ingredients for seasoning mix into a bowl. Fold in baked pecans and return to baking sheet.
  5. Bake for 5 mins, then stirand bake for 5 more mins. Continue this until pecans are dry, crispy and firm.

Yields 4-6 servings.