Sugared Rosemary Pecans
1 pound (approximately 5 cups) pecan halves
1 egg white
3/4 cups of sugar (or less)
2 tablespoons fresh rosemary, finely ground
1 tablespoon salt
- heat oven to 250º F
- arrange the pecans as a single layer on a large cookie sheet and toast, stirring occasionally, until fragrant, about 10 minutes; allow to cool
- in a large bowl, whisk the egg white and 1 teaspoon water until frothy
- in a medium bowl combine sugar, ground rosemary, and salt
- stir the pecans into the egg/water mixture until completely coated
- add sugar/ground rosemary/salt mixture a scoop at a time, mixing until nuts are evenly coated
- lightly coat the cookie sheet with vegetable cooking spray or line it with parchment paper
- spread the pecans in a single layer on the sheet and bake 1 hour or until the pecans are dry, stirring once or twice
Store at room temperature in an air-tight container for up to 1 month or in the freezer for up to 4 months. Crisp the frozen pecans on a cookie sheet in a 250º F oven for 5 minutes.