With three large pecan trees in our yard, this recipe is one of my favorites. It’s the perfect thank you treat, as a hostess gift and, of course, as a great snack.
¾ cup sugar
1 Tbsp. light brown sugar
2 tsp. chopped fresh rosemary
1 tsp. kosher salt
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. ground red pepper
1 large egg white
4 cups pecan halves
vegetable cooking spray
wax paper
Preheat oven to 275 degrees. In a medium bowl, combine the first 8 ingredients.
In a separate medium bowl, whisk together egg white and 1 tablespoon water until foamy. No liquid should remain. Add pecans, stirring to coat.
Add pecan mixture to sugar mixture, stirring until evenly coated. Lightly coat a foil-lined baking sheet with vegetable spray and spread pecans on it in a single layer.
Bake at 275 degrees for 50 to 55 minutes or until sugar mixture hardens and nuts are toasted, stirring every 15 minutes. Spread immediately on a single layer on wax paper; cool completely, about 30 minutes. Store in an airtight container up to 7 days–if they last that long!