Rosemary Rosted Nuts

Renée **II**


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 vote
Makes 3 cups
10 Min
15 Min


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)


1Preheat oven to 350°F. Line a 13” x 9” x 2” baking pan with foil; lightly coat foil with nonstick cooking spray. Set aside.
2In 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.
3Spread nut mixture in an even layer in the prepared pan. Bake for 15 to 20 minutes, stirring once.
4Remove 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.

About this Recipe

Course/Dish: Other Appetizers, Nuts
Main Ingredient: Nuts
Regional Style: American