Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Herb-Roasted Pecans Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 11, 2020 Print Rate It Share Share Tweet Pin Email Photo: Noe Dewitt Prep Time: 10 mins Total Time: 1 hrs 5 mins Yield: 3 cups With fresh thyme, rosemary, black pepper, and a touch of sugar, these herb-roasted pecans strike that perfect sweet-and-salty balance. They make a great addition to a spread of snacks for a pool party or backyard barbecue. Ingredients 3 cups (11 ounces) pecan halves 2 tablespoons sugar 4 sprigs fresh thyme 3 sprigs fresh rosemary 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 large egg white, whisked Directions Preheat oven to 350°. In a bowl, combine pecans, sugar, thyme, rosemary, salt, and pepper; stir in egg white. Spread mixture in a single layer on a rimmed baking sheet. Bake, stirring once, until golden, 15 to 18 minutes (if mixture sticks to pan, scrape up with a spatula). Let cool completely before serving, about 30 minutes. Store in an airtight container at room temperature up to 1 week. Rate it Print