Rosemary Candied Pecans

DF GF

Sweetened with coconut sugar, these rosemary candied pecans are such an easy DIY holiday gift. Plus free ‘Baked With Love’ printable gift tags!

There’s something special about homemade gifts. I love making them and receiving them. I definitely don’t consider myself super crafty, but I am pretty good at whipping up homemade gifts, especially those that are edible.

This year I was brainstorming different homemade gift ideas and decided it would be fun to do some sort of candied nut. Everyone likes nuts – they’re snackable, sharable and have a longer shelf-life than most baked goods.

I knew I wanted to use coconut sugar and decided rosemary would be a nice savory addition. Once roasted, the pecans have a lovely crunch and sweet rosemary flavor. They’re quite addicting!

Rosemary candied pecans with coconut sugar.

Ingredients Needed

  • raw pecan halves – we’ll be adding flavor and toasting these pecans so make sure you grab raw nuts to start!
  • coconut sugar – regular sugar works as well.
  • fresh rosemary – you can use any fresh herb but I love the combination of rosemary, sugar + pecans.
  • egg whites – the egg whites bind the spices and sure to the raw nuts. The end result is a perfectly coated pecan!
  • salt – to balance the sweet and bring all of the flavors together.
Rosemary Candied Pecans

How to Make Candied Pecans

The best part about these candied pecans is that they take no time to whip up – only about 10 minutes of prep and 25 minutes of baking!

Mix the pecans, sugar, rosemary, egg whites and salt in a large bowl. Toss until the pecans are evenly coated. Spread on a baking sheet that has been lined with parchment paper or a silicone baking mat. Bake at 350º for 15 minutes, stir and then bake for another 10 minutes. The nuts are ready when the pecans are golden brown. You’ll want to keep an eye on them because they can burn easily!

After they’re done roasting, remove from the oven and allow the pecans to cool completely. They will harden as they cool. Once cool, break a part any nuts that have clumped together and enjoy or store for later!

Rosemary Candied Pecans sweetened with coconut sugar.

How to Serve Candied Pecans

These are a delicious snack on their own or can be used as a topping to a variety of recipes. I love adding candied pecans to my salad for a sweet + savory crunch. They would also be delicious with roasted vegetables or even with my savory oatmeal bowl!

How to Store Candied Nuts

After allowing the nuts to cool completely, store in an airtight container at room temperature for up to 2 weeks. You can store in the refrigerator or freezer for longer storage!

Rosemary Candied Pecans sweetened with coconut sugar.

More Nut Mixes to Try

Rosemary Candied Pecans

5 from 8 votes
Sweet and savory candied pecans flavored with coconut sugar and fresh rosemary.
Rosemary candied pecans in a jar with a tag reading, baked with love , to: mom, from: Brittany.
Prep Time 5 minutes
Cook Time 25 minutes
Servings 3 cups

Ingredients

  • 3 cups raw pecan halves
  • 1/3 cup coconut sugar, regular sugar works too
  • 1-2 Tablespoons fresh rosemary, finely chopped
  • 2 Tablespoons egg whites, beaten until frothy
  • 11/2 teaspoon salt

Instructions
 

  • Preheat oven to 350°F and line a large baking sheet with parchment paper.
  • Place pecans, sugar, rosemary, egg whites and salt in a large bowl. Toss until pecans are coated. Spread on prepared baking sheet and place in preheated oven. Set timer for 15 minutes, give pecans a stir and then roast for another 10 minutes for a total of 25 minutes or until pecans are golden. Watch carefully because they tend to burn easily.
  • Remove from oven and allow pecans to cool. Pecans will be a little soft to the touch when you remove them from the oven, but they will harden up as they cool. Once cool you can break apart any pecans that are stuck in clumps and place them in a storage container or jars for gifting.

Nutrition

Serving: 1/4 cup Calories: 225kcal Carbohydrates: 11g Protein: 3g Fat: 20g Saturated Fat: 2g Polyunsaturated Fat: 6g Monounsaturated Fat: 12g Sodium: 295mg Potassium: 89mg Fiber: 3g Sugar: 8g
Course: Snack
Cuisine: American
Keyword: candied pecans, rosemary candied pecans

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    29 comments
    1. Noella
      May 3, 2021 AT 6:54 pm

      What would be a good substitute for the egg? What is the purpose of the egg? Would love to make but have an egg allergy.

      1. Brittany Mullins
        May 4, 2021 AT 1:11 pm

        Hey Noella – I haven’t tried a sub for the egg whites in this recipe. It helps to bind the coating to the pecans. You could try a flax egg, but I’m not sure how they’ll turn out. Let me know if you try it!

    2. Denise
      September 11, 2020 AT 3:44 pm

      5 stars
      I have made these many times and they are so delicious! I have played around with the temperature, as at 350 degrees they are a little burnt tasting for my liking. I tried 325 and 300 and have settled on 300 degrees for 25 minutes and they’re perfect! I just made a batch with a bit of ground red cayenne added for a little kick. I have given them as gifts and everyone raves about them. Thanks for sharing this recipe!

      1. Brittany Mullins
        September 11, 2020 AT 8:04 pm

        This is super helpful, Denise! Thank you so much for sharing what temperature works best for you. Thank you so much for coming back to leave your feedback and the star rating. I so appreciate it.

    3. Sara D
      December 13, 2018 AT 6:13 pm

      5 stars
      Just made a triple batch for gifts. So so good! Mine only need about 25 minutes total but my oven is convection so maybe that’s why. My first batch was a little overdone but still addicting. What a cute idea! And thank you making the label so easy too!

      1. Sarah
        December 16, 2018 AT 10:47 pm

        Yes the recommended time had mine overdone. 30 minutes was too long! Had to toss the whole first batch.

        1. Brittany Mullins
          December 17, 2018 AT 9:39 am

          Oh no!! I’ll update the time since it seems like 30 minutes must be too long. :/

    4. Cynthia
      December 29, 2016 AT 12:36 pm

      5 stars
      Proof-read your instructions, please. “Pecans be”????

      1. Brittany Mullins
        December 29, 2016 AT 12:40 pm

        Updated. Thanks!

    5. Coleen
      November 23, 2016 AT 12:42 pm

      Is there anything to use in place of egg whites to make vegan?

Parchment paper lined with protein balls.

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