| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Pecan or walnut halves |
| 1 |
|
Egg white |
| 1 |
ts |
Water |
| 1 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Salt (I use less) |
| 1/2 |
ts |
Cocoa (I use more!) |
INSTRUCTIONS
I have added cayenne to the spices, but haven't kept track of how much.
1. Preheat oven to 325 degrees.
2. Beat egg whites and water together. Stir in pecans and toss quickly.
3. Mix together sugar, cinnamon, salt and cocoa. Pour over pecans and toss
quickly.
4. Pour pecans into a greased 9" x 14" baking pan. Bake 45 minutes,
stirring every 10 minutes.
5. Using spatula, loosen pecans immediately from the baking pan. Cool.
6. Can be stored up to two weeks in an airtight container.
Posted to CHILE-HEADS DIGEST V3 #181
From: Coyote Moon <coyote@usaor.net>
Date: Sun, 8 Dec 1996 17:12:45 -0600
A Message from our Provider:
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