These savory spiced nuts are perfect for snacking, adding to a cheese board or serving as a mini appetizer.
Ingreadient
- 1 large egg white
- 3 tablespoons dried rosemary, finely chopped
- 2 teaspoons garlic salt
- 3 cups pecans
Direction
- Preheat oven to 250°F.
- Whisk egg white, rosemary and garlic salt in a medium bowl. Add pecans and toss to coat. Spread in an even layer on a large rimmed baking sheet.
- Bake, stirring every 15 minutes, until dry, about 45 minutes. Let cool completely before storing, about 30 minutes.
