Herb-Roasted Pecans

Herb-Roasted Pecans
Photo: Noe Dewitt
Prep Time:
10 mins
Total Time:
1 hrs 5 mins
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.


  • 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


  1. Preheat oven to 350°. In a bowl, combine pecans, sugar, thyme, rosemary, salt, and pepper; stir in egg white.

  2. 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.

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