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Candied Pecans with Rosemary
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4.50 from 20 votes

Candied Pecans with Rosemary

A recipe for candied pecans made in the oven, featuring fresh rosemary, cinnamon, and chili powder.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: Candied Pecans
Servings: 15
Calories: 269kcal
Author: Kelly Anthony

Ingredients

  • ¾ cup granulated sugar
  • 4 teaspoons finely minced, fresh rosemary
  • 2 ½ teaspoons Kosher salt
  • 2 teaspoons chili powder
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon cayenne pepper
  • 1 egg white (of 1 large egg)
  • 5 cups pecan halves

Instructions

  • Preheat the oven to 300°. 
    Have ready two large, rimmed baking sheets, lined with either a silicone baking mat or parchment paper.
  • In a small bowl, whisk together sugar, rosemary, salt, chili powder, cinnamon, ginger, and cayenne. Set aside until ready to use.
  • 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.
  • Divide the pecans between the two baking sheets, and spread out evenly. Transfer to the oven and bake for 20 minutes.
  • 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.
  • Remove from the oven and set aside until completely cooled and hardened, about 20-30 minutes. Serve, and enjoy!

Nutrition

Calories: 269kcal | Carbohydrates: 14g | Protein: 3g | Fat: 23g | Saturated Fat: 2g | Sodium: 395mg | Potassium: 143mg | Fiber: 3g | Sugar: 11g | Vitamin A: 110IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 0.9mg