Real Recipes From Real Home Cooks ®

rosemary rosted nuts

(1 rating)
review
Private Recipe by
Renée G.
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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