Rosemary-Sesame Pecans

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Rosemary-Sesame Pecans

Rosemary Sesame Pecans


  • 1 cup (5 ounces) demerara sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon minced rosemary
  • 1/4 cup (1 ounce) sesame seeds
  • 2 large egg whites
  • 1 pound (about 4 cups) pecan halves


  1. Preheat the oven to 300°F and line two baking sheets with parchment paper.
  2. Whisk together the sugar, salt, rosemary, and sesame seeds in a small mixing bowl.
  3. In a large mixing bowl, whisk the egg whites until they are slightly frothy, then add the pecans, and toss to coat evenly.
  4. Add the herb mixture to the pecans, and toss to coat evenly.
  5. Spread the pecans out on the baking sheets, and bake for about 20-25 minutes or until the nuts are toasted, and the coating is dry.

Makes 1 pound

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