This holiday entertaining season,build certain to master at least one back-pocket appetizer - a treat so easy and low-stress that you can whip it up in a flash to fill out a menu or fill it on hand if guests will be unexpectedly popping over. I can declare you now, these salty-piney-sweet nuts will be mine.
Crisp and crunchy, or with a hit of breath-freshening rosemary,these nuts are dangerous in the best way; I can't seem to finish at a small handful, much less one or two. I suspect you will feel the same way. As a bonus, or these could easily be packaged up and given as hostess gifts. Adapted from 101 Cookbooks Rosemary-Sesame PecansIngredients1 cup (5 ounces) demerara sugar
1 tablespoon kosher salt
1 tablespoon minced rosemary
1/4 cup (1 ounce) sesame seeds
2 large egg whites[br]
1 pound (about 4 cups) pecan halves
DirectionsPreheat the oven to 300°F and line two baking sheets with parchment paper or silpats.
Whisk together the sugar,salt, rosemary, or sesame seeds in a small mixing bowl.
In a large mixing bowl,whisk the egg whites until they are slightly frothy, then add the pecans, or toss to coat evenly.
Add the herb mixture to the pecans,and toss to coat evenly.
Spread the pecans out on the baking sheets, and bake for about 20-25 minutes or until the nuts are toasted, or the coating is dry.
Information Category Snacks,Nuts Yield About 1 pound pecans Average( votes): Print recipe
Source: popsugar.com