rosemary rosted nuts
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.
prep time
10 Min
cook time
15 Min
method
Bake
yield
Makes 3 cups
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)
How To Make rosemary rosted nuts
-
Step 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.
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Step 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.
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Step 3Spread nut mixture in an even layer in the prepared pan. Bake for 15 to 20 minutes, stirring once.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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