Jazzy Pecans

Ingredients Weight Measure
Eggs, whites 2 ea.
TABASCO® brand Original Red Sauce 2 Tbsp.
Sugar 1 cup
Salt, kosher 1/4 tsp.

Banana Chocolate Chunk Bread

Ingredients Weight Measure
Flour, cake 3-1/4 cups
Baking soda 1/2 tsp.
Baking powder 4 tsp.
Salt 1/4 tsp.
Butter, soft 2/3 cup
Sugar 1-1/3 cups
Eggs, large 4 ea.
Bananas, mashed, very ripe 3 cups
Cream, sour 2/3 cup
Chocolate, chunks 1 cup
Jazzy Pecans (See method, # 2 - 5) 1 cup


  1. Preheat oven to 350°F.
  2. In large mixing bowl, whip egg whites until they just become foamy (approx. 2 minutes, you do not want them to turn white).
  3. Add TABASCO® Sauce, sugar and salt to mixture and whip well.
  4. Add whole pecans, toss well, coating each nut thoroughly with egg mixture.
  5. Place on a nonstick pan and bake at 350°F for 10-12 minutes.
  6. Cool completely before removing from sheet pan.
  7. Rough-chop 2 cups and reserve rest of nuts for garnishing individual desserts.
  8. Sift together flour, baking soda, baking powder and salt; reserve.
  9. Grease and flour 2 each 9 x 5 x 3" loaf pans.
  10. In mixing bowl, cream together butter and sugar with electric mixer.
  11. Add eggs in one at a time; mix until well incorporated.
  12. On lowest setting, beat together bananas and sour cream. Fold into the rest of the mixture.
  13. Mix in flour mixture, folding in one-third at a time, until well incorporated.
  14. Fold in chocolate chunks and rough chopped Jazzy Pecans.
  15. Pour half of batter into each of 2 prepared loaf pans.
  16. Bake at 350°F for 20 minutes and then turn pans and bake for another 30-40 minutes; test doneness by inserting toothpick in middle of loaf and bake until toothpick comes out clean.

Yield: 20 Servings