rosemary rosted nuts

Name: Rosemary Rosted Nuts
Prep time: 10 min
Cook time: 15 min
Cuisine: American
Ingredients: - non-stick cooking spray; - 1 egg white; - 1 tsp. dried rosemary, finely ground; - ½ tsp. ground black pepper; - ½ tsp. salt; - 3 cups pecans (halves and large pieces)

(1 rating)

review

Private Recipe by

Renée G.

@SeasonwithAuthority

Uptown, AR

I went to play cards with my monthly card group today and one of my friends brought a container of these; this is her recipe. YUMM-O! Great muchin' n crunchin' snack. I haven't made them myself yet, so I don't have a photo, but just as soon as I do; I will post pictures.

(1 rating)

yield serving(s)

prep time 10 Min

cook time 15 Min

method Bake

Ingredients For rosemary rosted nuts

non-stick cooking spray
1 egg white
1 tsp. dried rosemary, finely ground
½ tsp. ground black pepper
½ tsp. salt
3 cups pecans (halves and large pieces)

How To Make rosemary rosted nuts

1
Preheat oven to 350°F. Line a 13” x 9” x 2” baking pan with foil; lightly coat foil with nonstick cooking spray. Set aside.

2
In a medium bowl, lightly beat the egg white with a fork until frothy. Add rosemary, pepper, and salt, beating with the fork until combined. Add nuts; toss to coat.
3
Spread nut mixture in an even layer in the prepared pan. Bake for 15 to 20 minutes, stirring once.
4
Remove foil with nuts from pan; set aside to cool. Break up any large pieces. Store in an airtight container in freezer for up to 1 month.
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