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Garlic Dill Peanut and Pecan Crunch

Toasty peanuts and buttery pecans glazed with a light egg-white coating that bakes into a crisp, garlicky shell flecked with dill and a hint of black pepper.

Garlic Dill Peanut and Pecan Crunch

Ingredients

  • ¾ cup120 gDry-roasted peanuts, unsalted
  • ½ cup chopped50 gPecanshalves
  • 1 large33 gEgg whites
  • 1⅛ tsp5 gOlive oil
  • 1 tsp3 gGarlic powder
  • ½ tsp1 gOnion powder
  • ½ cup sprigs4 gFresh dillfinely chopped
  • ½ tsp1 gBlack pepper
  • 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 and olive oil until frothy.
  3. Stir the garlic powder, onion powder, black pepper and salt into the egg white mixture.
  4. Add the peanuts and pecans and toss until every nut is evenly coated.
  5. Spread the coated nuts in a single layer on the sheet pan.
  6. Bake for 25 to 30 minutes, stirring halfway, until the coating is dry and golden and the nuts smell toasty.
  7. Scatter the dill over the hot nuts and toss to combine.
  8. Let the nuts 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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