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Ingredients
- 1 egg white
- 5 cups pecan halves
- 1 cup sugar
- 2 t. pumpkin pie spice
- 1 t. dried rosemary (crushed)
- 1/4 t. salt
Preparation
Step 1
In a large bowl, lightly beat egg white. Add pecan halves, toss to coat. In a small bowl, combine sugar, pumpkin pie spice, rosemary, and salt. Add to pecans; toss to coat. Spread nuts in a greased 15x10x1 inch baking pan. Bake at 325 for 20 minutes. Transfer to a large sheet of foil to cool completely. Store in an airtight container for up to 1 week.