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candied rosemary walnuts with pumpkin seeds on a baking sheet
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Candied Rosemary Walnuts with Pumpkin Seeds

These oven-baked Candied Rosemary Walnuts with Pumpkin Seeds are crunchy, sweet, and salty! Great for gifting, snacking, and adding to soups, salads, and more.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 16 people
Calories: 277kcal
Author: Jennifer Debth

Ingredients

  • 1 cup dark brown sugar packed
  • 1 tablespoon crushed dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 large egg white
  • 1 tablespoon water
  • 1 (10 oz) bag walnuts
  • 1 (8 oz) bag salted pumpkin seeds shells should be removed
  • ¼ cup unsalted butter melted
US Customary - Metric

Instructions

  • Preheat oven to 250 degrees F and line a rimmed baking sheet with a silicone mat. Set aside.
  • Combine sugar, rosemary, salt, and pepper in a gallon sized ziplock baggie. Set aside.
  • Use a hand mixer to beat egg white and water together in a separate bowl until VERY frothy.
  • Fold walnuts/seeds into the whipped egg white mixture.
  • Pour nuts/seeds into bag, drizzle with melted butter, seal, and shake to combine.
  • Spread coated nuts/seeds into an even layer onto prepared baking sheet.
  • Bake for 1 hour in preheated oven, stirring every 20-30 minutes, until nuts/seeds are evenly browned.
  • Remove from oven and let cool completely before breaking them into clusters and storing in a sealed container.
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Nutrition

Serving: 1handful | Calories: 277kcal | Carbohydrates: 18g | Protein: 7g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 156mg | Potassium: 214mg | Fiber: 2g | Sugar: 14g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg

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