- Prep: 10 min
- Cook Time: 25 min
- Total: 35 min
- Serving: 2 cups
Toasted savories keep for 1 week, or can be frozen (for no more than 2 weeks).
- 2 egg whites
- 2 cups unsalted pecans
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- Preheat oven to 250 degrees Fahrenheit. Line a cookie sheet with foil and grease.
- Beat the egg whites until they are bubbly. Add in the pecans, stirring to coat. Using a slotted spoon, lift and drain the nuts and spread onto the cookie sheet.
- Combine together the salt, dry mustard and garlic powder. Use a shaker to sprinkle over nuts.
- Bake for 25 minutes, allow to cool before breaking nuts apart.