Sweet and Savory Pecans
- Makes: 20 servings
- Yield: 5 cups
- Hands On 10 mins
- Total Time 30 mins
Rosemary and pumpkin-pie spice give these crunchy nuts a holiday flair, but they're delish with drinks or sprinkled on a salad any time of year.
Nonstick cooking spray
pumpkin pie spice
dried rosemary, crushed
- Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside.
- In a large bowl, lightly beat egg white. Add pecans and toss to coat. In a small bowl, stir together sugar, pumpkin pie spice, rosemary and salt. Add to pecans and toss to coat.
- Spread pecans in the prepared pan. Bake at 325 degrees F for 20 minutes. Spread on a piece of foil, cool completely. Store in an airtight container at room temperature for up to 1 week.
(Sweet and Savory Pecans)Servings Per Recipe 20, pro. (g) 2, fiber (g) 2, sodium (mg) 32, sugar (g) 11, Potassium (mg) 106, Polyunsaturated fat (g) 5, Folate (µg) 6, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, carb. (g) 14, Niacin (mg) 0, Monounsaturated fat (g) 10, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 0, Thiamin (mg) 0, sat. fat (g) 2, Riboflavin (mg) 0, cal. (kcal) 212, vit. A (IU) 16, iron (mg) 1, Fat, total (g) 18, vit. C (mg) 0, calcium (mg) 19