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Sesame Rosemary Candied Pecans

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Sesame Rosemary Candied Pecans 

Shake together in a container: Two cups of pecans, sesame seeds and dried rosemary leaves (as much or little as you like), white of one egg and half a cup of coconut sugar. Make sure everything is spread well. Place on parchment paper in 320 F oven. Bake for 15 minutes and let it cool.

Easy and delicious!
Source: Alma Kirstein‘s Kitchen
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