These savory spiced nuts are perfect for snacking, adding to a cheese board or serving as a mini appetizer.
Preheat oven to 250°F.
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.
Bake, stirring every 15 minutes, until dry, about 45 minutes. Let cool completely before storing, about 30 minutes.
To make ahead: Store in an airtight container for up to 2 weeks.