Thanksgiving week is here! We will be spending it with our very good friends in Georgia. Cranberry Chutney is made and bottled. Apple Streusel Cheesecake is baking in the oven. Rosemary Pecans are roasted and packed.
PG of Whiff of Spice forwarded me this recipe! She made something similar with almonds and put her own twists to it. Since I am allergic to most nuts including pecans, I did not want to experiment (since I could not do a taste test and rely on the husband for feedback) and stuck to the recipe. The result was crunchy, sweet and savory toasty warm pecans and the rosemary added a boat load of flavor!
The 6 yo said.. these are crunchy like chips!
- Pecans - 1 lb
- Brown Sugar - 1 Cup
- Sesame Seeds - 1/4 Cups
- Kosher Salt - 1 tbsp.
- Rosemary - 1 tbsp, packed, finely chopped
- Egg whites - 2
Preheat oven to 300 F. Line 2 cookie sheets with parchment paper and keep aside.
In a big bowl, beat the egg white till they start frothing. Add the pecans to the frothed egg whites and toss to coat. In a separate bowl whisk together the sugar, salt, rosemary and sesame seeds. Now add the rosemary mix to the pecans. Using your hands or 2 forks/spoons mix well. Spread on the two sheets in a single layer and bake for about 25 minutes till the nuts are roasted and the herb coating is dry.
Store in an airtight container.