I made these Sweet Rosemary Sesame Pecans as a Christmas gift this year. Addicting, sweet, salty, and savory, these were devoured within minutes. I might have to start a new holiday tradition with this recipe. The best part is that this snack is whipped up in a matter of minutes. Keep a watchful eye when toasting the pecans, since the sesame seeds cook up quickly.
Sweet Rosemary Sesame Pecans
Adapted from YumSugar
1 cup demerara sugar
1 tbs sea salt or kosher salt
1 tbs minced fresh rosemary
1/4 cup sesame seeds
2 egg whites
1 lb pecan halves
Preheat oven to 300 degrees and line two baking sheets with parchment paper.
In a bowl, mix sugar, salt, rosemary, and sesame seeds.
In a separate large bowl, whisk egg whites until just frothy, then add the pecans. Toss to coat.
Add the herb mixture to the pecans. Toss to coat.
Spread nuts on baking sheets in an even layer. Bake 20-25 minutes, until toasted and the coating is hard.