Snack recipe · from the recipe book
Black Pepper Rosemary Walnuts and Pecans
Toasty walnuts and pecans with a crackly honey glaze, sharp cracked black pepper and piney rosemary for a sweet-savory crunch.
- Oven
- 35 min · 10 min hands-on
- Serves 4
- Vegetarian
- Gluten-free
- Dairy-free
- Up to 30 g carbs
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- ¾ cup chopped100 gWalnutshalves
- ½ cup chopped50 gPecanshalves
- 1½ tbsp20 gEgg whites
- 2⅛ tsp15 gHoney
- 1⅛ tsp5 gOlive oil
- 1¼ tsp3 gBlack peppercoarsely ground
- ¾ tsp1 gDried rosemarycrumbled
- ¼ tsp2 gSalt
Steps
- Preheat the oven to 300°F (150°C) and line a sheet pan with parchment.
- In a large bowl, whisk the egg white until foamy, then whisk in the honey and olive oil.
- Stir the black pepper, rosemary and salt into the egg white mixture.
- Add the walnuts and pecans and toss until every nut is evenly coated.
- Spread the coated nuts in a single layer on the sheet pan.
- Roast for 20 to 25 minutes, stirring once halfway, until the nuts are deep golden, fragrant and the coating looks dry.
- Cool the nuts on the pan for 10 minutes so the glaze crisps, then break apart any clusters and serve.
Contains: Egg, Tree nuts.
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