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
- 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.
- 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.
- Spread nut mixture in an even layer in the prepared pan. Bake for 15 to 20 minutes, stirring once.
- 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.