Candied Pecans and Walnuts with Rosemary are one of my favorite fancy additions to your holiday table. I added a little fresh chopped rosemary to give them a sweet and savory flavor.
I actually made this recipe last year to go on my Ultimate Gluten-Free Charcuterie Board, but then I forgot to publish it. Once I realized it, we were into the new year. By that point, it seemed too far past the holiday season to put the recipe out. So here we are, a year later!
Are Pecans and Walnuts Healthy?
Pecans and walnuts are a good source of healthy fats as well a fiber and some protein. Though it varies by individual nut variety, most nuts are rich in polyunsaturated fatty acids (PUFA). Walnuts, which I also included in this recipe, are quite high in PUFA including omega-3 fatty acid.
For that reason, walnuts are especially prone to going rancid. So, it’s best to make sure that the walnuts you use are very fresh. I typically refrigerate or freeze leftover walnuts so they stay fresher longer.
In addition to fat, fiber, and protein, pecans and walnuts are also a good source of the mineral magnesium.
How to Make Candied Pecans
Typically, candied pecans are made on the stovetop with granulated sugar. I took a different approach and used a similar method to the one I use for making homemade grain-free granola. I find these come out less sweet which I like.
First, I combined beaten egg white with honey then added rosemary and salt. Then, I added the pecans and walnuts and tossed it all together. From there, I spread it on parchment paper and baked it in the oven until the pecans and walnuts were toasted.
You’ll probably find that when you toss the pecans and walnuts in the glaze mixture, you have some liquid left at the bottom of the bowl. That’s fine. Just scoop the glazed nuts out onto the baking sheet and discard the rest.
Feel free to substitute in any nuts you like, though you may need to adjust the baking time slightly.
How Long Do Candied Pecans Last?
These candied pecans and walnuts last for up to a week if stored in an airtight container. You can also sprinkle them on salads or chop them up and serve on top of homemade cranberry sauce or apple sauce.
Candied Pecans and Walnuts with Rosemary
Make these sweet and savory Candied Pecans and Walnuts with Rosemary for your holiday party or charcuterie board. They're absolutely delicious!
- 1 egg white lightly beaten
- 2 tbsp honey
- 2 tsp fresh rosemary chopped
- 1/4 tsp salt
- 4 oz walnuts about 1 heaping cup
- 4 oz pecans about 1 heaping cup
Preheat your oven to 250F, and lined a baking sheet with parchment paper.
In a small bowl, whisk together the egg white, honey, rosemary, and salt until well combined. Add the walnuts and pecans, stirring until coated. Dump the nuts onto the baking sheet and arrange in a single layer. Bake for 15-20 minutes or until glazed and crunchy.
Store covered for up to 5 days.