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


Ingredient Checklist


Instructions Checklist
  • 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°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; 18 g total fat; 2 g saturated fat; 5 g polyunsaturated fat; 10 g monounsaturated fat; 0 mg cholesterol; 32 mg sodium. 106 mg potassium; 14 g carbohydrates; 2 g fiber; 11 g sugar; 2 g protein; 0 g trans fatty acid; 16 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 6 mcg folate; 0 mcg vitamin b12; 19 mg calcium; 1 mg iron;