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Rosemary Rosted Nuts

Renée G.


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)

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.

Printable Recipe Card

About Rosemary Rosted Nuts

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

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