Whisk egg white, rosemary and garlic salt in a medium bowl.
Add pecans and toss to coat.
Spread in an even layer on a large rimmed baking sheet.
Photo: Jennifer Causey
Bake, stirring every 15 minutes, until dry, about 45 minutes.
Let cool completely before storing, about 30 minutes.
Tips
To make ahead:Store in an airtight container for up to 2 weeks.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
