Sweet and Savory Pecans

By cindygwest

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.