4.72 from 7 votes
Candied Pecans with Rosemary
Candied Pecans with Rosemary
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

A recipe for candied pecans made in the oven, featuring fresh rosemary, cinnamon, and chili powder.

Course: Appetizer, Snack
Cuisine: American
Servings: 15
Calories: 269 kcal
Author: Kelly Anthony
  • 3/4 cup granulated sugar
  • 4 teaspoons finely minced, fresh rosemary
  • 2 1/2 teaspoons Kosher salt
  • 2 teaspoons chili powder
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1 egg white (of 1 large egg)
  • 5 cups pecan halves
  1. Preheat the oven to 300°. 

    Have ready two large, rimmed baking sheets, lined with either a silicone baking mat or parchment paper.

  2. In a small bowl, whisk together sugar, rosemary, salt, chili powder, cinnamon, ginger, and cayenne. Set aside until ready to use.

  3. In a large mixing bowl, whisk the egg white vigorously until frothy. Add the pecans and coat evenly with the egg white. Sprinkle with the sugar mixture, and mix until the pecans are evenly coated.

  4. Divide the pecans between the two baking sheets, and spread out evenly. Transfer to the oven and bake for 20 minutes.

  5. Remove from the oven and carefully toss the pecans using a spatula. Return to the oven, rotating the position of each pan, and bake for 20 minutes more.

  6. Remove from the oven and set aside until completely cooled and hardened, about 20-30 minutes. Serve, and enjoy!

Nutrition Facts
Candied Pecans with Rosemary
Amount Per Serving
Calories 269 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 2g13%
Sodium 395mg17%
Potassium 143mg4%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 11g12%
Protein 3g6%
Vitamin A 110IU2%
Vitamin C 0.3mg0%
Calcium 26mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.