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Black Pepper Rosemary Roasted Pecans and Peanuts

Buttery pecans and crunchy peanuts with a bold cracked-pepper bite, a whisper of rosemary and a light honey-glazed shell.

Black Pepper Rosemary Roasted Pecans and Peanuts

Ingredients

  • ⅔ cup chopped70 gPecanshalves
  • ⅓ cup60 gDry-roasted peanuts, unsalted
  • 2½ tbsp20 gPumpkin seeds (pepitas)
  • 1½ tbsp20 gEgg whites
  • 1½ tsp10 gHoney
  • 1¼ tsp3 gBlack peppercoarsely ground
  • ¾ tsp1 gDried rosemarycrumbled
  • ¼ tsp2 gSalt

Steps

  1. Preheat the oven to 300°F (150°C) and line a sheet pan with parchment.
  2. In a large bowl, whisk the egg white until frothy, then whisk in the honey.
  3. Stir the black pepper, rosemary and salt into the egg white mixture.
  4. Add the pecans, peanuts and pumpkin seeds and toss until every piece is evenly coated.
  5. Spread the coated nuts in a single layer on the sheet pan, letting extra coating drip off.
  6. Roast 20 to 25 minutes, stirring halfway, until the nuts are deep golden and the coating looks dry.
  7. Cool on the pan for 10 minutes so the coating crisps, then break up any clusters and serve.

Contains: Egg, Tree nuts, Peanuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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