Rosemary Pecans Recipe

by Nicole Perry 4

This holiday entertaining season, make certain to master at least one back-pocket appetizer — a treat so easy and low-stress that you can whip it up in a flash to fill out a menu, or have it on hand if guests will be unexpectedly popping over. I can tell you now, that these salty-piney-sweet nuts will be mine.

Crisp and crunchy, with a hit of breath-freshening rosemary these nuts are dangerous in the best way; I can't seem to stop at a small handful, much less one or two. I suspect you will feel the same way.

Keep reading for the easy yet impressive recipe.

As a sneaky bonus, these could easily be packaged up and given as hostess gifts or tucked under the tree this holiday season.

I'm curious: what's your back-pocket entertaining trick?

P.S. My other go-to appetizer these days involves brie, caramel, and almonds (and not much else)!

Adapted from 101 Cookbooks

Rosemary-Sesame Pecans

Ingredients

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

Directions

1. Preheat the oven to 300°F and line two baking sheets with parchment paper or silpats.
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 about 1 pound pecans.

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