Rosemary Candied Pecans

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 tbsp Rosemary, Fresh

• Refrigerated

  • 2 tbsp Egg whites

• Baking & Spices

  • 1/3 cup Coconut sugar
  • 5 1/2 tsp Salt

• Nuts & Seeds

  • 3 cups Pecan, raw halves

Found on eatingbirdfood.com

Description

Ingredients

• 3 cups raw pecan halves
• ⅓ cup coconut sugar (regular sugar works too)
• 1-2 Tablespoons fresh rosemary, finely chopped
• 2 Tablespoons egg whites, beaten until frothy
• 11/2 teaspoon salt

Directions

• Preheat oven to 350° and line a large baking sheet with parchment paper.
• Place pecans, sugar, rosemary, egg whites and salt in a large bowl. Toss until pecans are coated. Spread on prepared baking sheet and place in preheated oven. Set timer for 15 minutes, give pecans a stir and then roast for another 15-20 minutes for a total of 30-35 minutes. Allow pecans to cool.
• Pecans will be a little soft to the touch when you remove them from the oven, but they will harden up as they cool. Once cool you can break apart any pecans that are stuck in clumps and place them in a storage container or jars for gifting.

Nutrition