Rosemary Roasted Pecans

Happy New Year!

Need a last minute party app? Or just something to snack on during your long weekend?...

I've got you covered!

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I've been obsessed with making these roasted pecans lately. There is just something about the earthy, sweet flavor of the herb with the roasted nut.  So, it's about time I share them!

You can use pecans, almonds or cashews. I made this with almonds last weekend for my family. Use whatever nut you have in your kitchen!

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These are a crowd pleaser and also make great gifts! 

Rosemary Roasted Pecans

  • 2 cups raw pecan halves
  • 1 cup raw pepitas (shelled pumpkin seeds)
  • 1 egg white
  • 1/2 teaspoon sea salt
  • 2 tablespoons pure maple syrup
  • few dashes of cayenne pepper
  • 1 1/2 tablespoons dried rosemary, crushed 

Directions

  1. In a bowl, whisk the egg white until frothy.  Add the pecans and pepitas and coat.  Then add the remaining ingredients until nuts are coated. 
  2. Place the nuts on a parchment lined baking sheet and roast for about 20-25 minutes at 350 degrees.  Toss the nuts about halfway through roasting. 
  3. Let cool and serve! Or store in a mason jar for the week. 
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Tonight I'm celebrating the memories and moments of this year, and getting ready for a fresh new start to 2016.  

May everyone stay happy, healthy and grateful! :)