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.

Source: Midwest Living

Gallery

Recipe Summary

hands-on:
10 mins
total:
30 mins
Servings:
20
Yield:
5 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside.

    Advertisement
  • 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°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.

Nutrition Facts

212 calories; total fat 18g; saturated fat 2g; polyunsaturated fat 5g; monounsaturated fat 10g; cholesterolmg; sodium 32mg; potassium 106mg; carbohydrates 14g; fiber 2g; sugar 11g; protein 2g; trans fatty acidg; vitamin a 16IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 6mcg; vitamin b12mcg; calcium 19mg; iron 1mg.

Reviews