Friday, August 3, 2012



1   egg white
1   lb. pecans
3/4   cup sugar
1   teaspoon salt
1   teaspoon cinnamon

Preheat oven to 225 degrees F.

Beat the egg white until stiff.

Add the pecans to the beaten egg white and stir to coat all the pecans.

In a gallon plastic bag combine sugar, salt, and cinnamon.  Add pecans all at once and shake to coat.

Empty pecans onto a non-stick roasting pan (easier to stir so they don't go over the side of a cookie sheet) and spread them out.  Place in oven for 45 minutes, stirring the pecans every 15 minutes.

   This is a favorite recipe of my friend, Kay.  She always has a bowl out for snacking when she invites a group of us over.  She's smart enough to know she can't put out more than a bowl, because when everyone leaves, the bowl is always empty.  Today 3 people left with the recipe.

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