Sweet & Sassy Rosemary Pecans

Looking for the perfect fall treat? You’ve found it! This recipe (and photos!) was sent over by my sister and if you haven’t checked out some of her other recipes she’s shared on Spread the Yay, you can find them at the end of this post! {Delicious & simple! You will love them, including this one!}

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Although we both love all things pumpkin, sometimes you need a break to explore the other delicious flavors of fall. These pecans are a little sweet, a little spicy, and totally tough to put down! They also make a great gift so keep this recipe on hand for holiday baking season!

Ingredients:
12 oz pecan halves (about 3 cups)
1/3 cup brown sugar
1 teaspoon (tsp) ground cayenne pepper
1/2 tsp Kosher salt
1/2 tsp group coriander
1/2 tsp ground cinnamon
1/8 tsp allspice
1 tsp chopped fresh rosemary
1 egg white
2 tsp vegetable oil
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 Directions:
1. Preheat the oven to 300 degrees.
2. Mix all of the sugar and spices in a large bowl
3. In a small separate bowl, whisk the egg white and oil
4. Combine the wet and dry ingredients in the large bowl, and then gently stir in the pecans until they are evenly covered.
5. Cover a cookie sheet with tin foil (or parchment paper) and coat with cooking spray. Spread the pecans evenly on the tray. {The foil will make your life a whole lot easier come clean up time…trust me!}
6. Bake for about 20 minutes, stirring once halfway through. {Keep your eye on the pecans after 15 minutes, as some ovens may cook a little quicker.}
7. Let them cool for a few minutes to harden, and then enjoy!
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Tip from Katy: These would make a great topping for a bowl of Halo Top vanilla bean ice cream…my favorite!

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 Check out a couple of Katy’s other recipes from past posts by clicking the images below!
Roasted Balsamic Brussels Sprouts
brussle sprouts
Cinnanut Overnight Oats
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