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Herb-Roasted Pecans
Credit:
Noe Dewitt
Recipe Summary
prep: 10 mins
total: 1 hr 5 mins
Yield: Makes 3 cups
Ingredients
Ingredient Checklist
3 cups (11 ounces) pecan halves
2 tablespoons sugar
4 sprigs fresh thyme
3 sprigs fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg white, whisked
Gallery
Herb-Roasted Pecans
Credit:
Noe Dewitt
Recipe Summary
prep: 10 mins
total: 1 hr 5 mins
Yield: Makes 3 cups
Gallery
Herb-Roasted Pecans
Credit:
Noe Dewitt
Herb-Roasted Pecans
Credit:
Noe Dewitt
Herb-Roasted Pecans
Recipe Summary
prep: 10 mins
total: 1 hr 5 mins
Yield: Makes 3 cups
Recipe Summary
prep: 10 mins
total: 1 hr 5 mins
Yield: Makes 3 cups
prep: 10 mins
total: 1 hr 5 mins
prep:
10 mins
total:
1 hr 5 mins
Yield: Makes 3 cups
Makes 3 cups
Ingredients
Ingredients
- 3 cups (11 ounces) pecan halves
- 2 tablespoons sugar
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg white, whisked
Directions
Preheat oven to 350°. In a bowl, combine pecans, sugar, thyme, rosemary, salt, and pepper; stir in egg white.
Spread mixture in a single layer on a rimmed baking sheet. Bake, stirring once, until golden, 15 to 18 minutes (if mixture sticks to pan, scrape up with a spatula). Let cool completely before serving, about 30 minutes. Store in an airtight container at room temperature up to 1 week.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Herb-Roasted Pecans
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Herb-Roasted Pecans
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
