Eating Bird Food · by Brittany Mullins★ 4.8 (13)
Candied Pecans
NUTRITION · PER SERVING30M COOK
CAL 43%·PRO 25%
CARBS 36G16% OF CAL
6G FIBER21G ADDED5G INTRINSIC3G OTHER26G TOTAL SUGAR
FAT 82G85% OF CAL
7G SAT75G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Candied pecans with a sweet and savory coating of coconut sugar and rosemary. Perfect for snacking, gifting, or topping salads and boards.
starteramerican🍪 sheet pan🔥 ovendairy freegluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 3 cups raw pecan halves
- ⅓ cup coconut sugar (or cane sugar)
- 1-2 Tablespoons fresh rosemary (finely chopped (optional) )
- 2 Tablespoons egg whites (beaten until frothy)
- 1 ½ teaspoon salt
At a glance
PER SERVING · TIME 30M
CAL 43%·PRO 25%
CARBS 36G16% OF CAL
6G FIBER21G ADDED5G INTRINSIC3G OTHER26G TOTAL SUGAR
FAT 82G85% OF CAL
7G SAT75G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 1180mg
- Total sugar
- 26g
- Added sugar
- 21g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 420mg
- Calcium
- 63mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1180MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.