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Garlic Herb Pecan and Pepita Cluster Crunch

Toasty pecans and pumpkin seeds bound in a light maple-egg-white glaze with garlic, thyme and a hint of black pepper, baked into crisp, savory-sweet clusters.

Garlic Herb Pecan and Pepita Cluster Crunch

Ingredients

  • 1 cup chopped100 gPecanshalves
  • ⅓ cup50 gPumpkin seeds (pepitas)
  • 1 large33 gEgg whites
  • 1½ tsp10 gMaple syrup
  • 1⅛ tsp5 gOlive oil
  • 1 tsp3 gGarlic powder
  • 1 tsp1 gDried thyme
  • 1½ tsp1 gDried basil
  • ¼ tsp0.5 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 until frothy, then whisk in the maple syrup, olive oil, garlic powder, thyme, dried basil, black pepper and salt.
  3. Add the pecans and pumpkin seeds and stir until every piece is coated in the glaze.
  4. Spread the nut mixture on the sheet pan in a single layer, pressing pieces close together so they form clusters.
  5. Bake for 25 minutes, until the glaze is dry and the pecans are deeply toasted, rotating the pan halfway through; the egg white coating sets well past 160°F (71°C).
  6. Cool on the pan for 10 minutes to crisp, then break into clusters. Store airtight.

Contains: Egg, Tree nuts.

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

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