Most people expect prepared pecans to be super sweet or candied, but I love this savory version! It’s wonderful served with aged cheese and crackers, alongside a bundle of grapes! You will love the warm scent of rosemary diffusing through your kitchen!
This would make a wonderful appetizer on Thanksgiving Day, or as an evening snack when friends or family come to visit!
2 C. raw pecans
1 egg white
1-2 drops rosemary essential oil
1-2 drops black pepper essential oil
1/4 C. evaporated cane juice (optional, but it will change the texture some)
3/4 tsp. paprika
3/4 tsp. tsp. himalayan sea salt
Preheat oven to 350 degrees. Lightly grease a rimmed baking pan (I used avocado oil).
Beat egg white and essential oils until frothy. Combine the egg white and pecans in a mixing bowl.
Combine the dry ingredients and sprinkle over the pecans evenly. Spread the nuts on the prepared pan.
Bake in preheated oven until toasted and fragrant, about 18-20 minutes, stirring about 3 times throughout cooking time. Cool on pan, and store in an airtight container.
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By the way, I am not a doctor – just a mom who uses essential oils in her own family. Please know that any information provided on The Common Scents Mom is for educational purposes only. It is not intended to prescribe, diagnose, treat, cure, or prevent any disease, nor replace current medical treatment or drugs prescribed by your healthcare professional. The statements made have not been evaluated by the U.S. Food and Drug Administration (FDA). It is your responsibility to educate yourself and address any health or medical needs you may have with your physician. Please seek professional help when needed.