ROASTED PECANS WITH ROSEMARY AND SPICE

ROASTED PECANS WITH ROSEMARY AND SPICE image

Yield 12 servings

Number Of Ingredients 6

2 large egg whites
1/2 T sugar
2 T fresh rosemary, chopped fine
1 1/2 tsp. sea salt
1/4 tsp. cayenne pepper (or more!)
2 C whole pecan halves

Steps:

Preheat oven to 400 F. Line cookie pan with foil, coat with thin layer of oil (olive or vegetable). Whisk egg white in medium bowl until foamy. Add sugar, whisk again. Whisk in rosemary, salt and cayenne pepper. Pour into bag with nuts and toss until coated evenly. Spread nuts on the baking sheet, in a single layer. Bake until brown (about 15 minutes), stirring nuts after 8 minutes. Remove from oven and salt lightly, spoon nuts onto bread board to cool. The secret to the best nuts is to allow the outer edge to go to brown/black, partially carbonized. Personally I like the crispy ones!