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CATEGORY CUISINE TAG YIELD
Eggs 1 Servings

INGREDIENTS

2 Egg whites
2 tb Cold water
1 c Large pecan pieces or halves
1/2 c Sugar
1/2 ts Each: ground cinnamon; ground nutmeg
1 pn Ground allspice; optional

INSTRUCTIONS

Preparation time: 15 minutes Cooking time: 45 minutes Yield: 1 cup
1. Heat oven to 250 degrees. With a mixer on high speed, beat egg whites
and water until frothy, about 2 minutes. Fold in pecans, gently mixing to
coat. Transfer to a strainer and allow excess egg-water mixture to drain
off pecans, 2 to 3 minutes.
2. Combine sugar, cinnamon, nutmeg and, if desired, allspice in medium
bowl. Mix well. Add pecans to sugar-spice mixture; mix to coat pecans.
Spread pecans on a non-stick baking sheet in a thin layer. Bake on lower
rack of oven until toasted and crisp, about 45 minutes. Remove from oven;
transfer to a cool baking sheet or large bowl to cool. Store in an airtight
tin.
Nutrition information per tablespoon: Calories ...... 75 Fat ............ 5
g Cholesterol .. 0 mg Sodium ...... 5 mg Carbohydrates .. 8 g Protein
....... 1 g
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Roserairie@aol.com
on Nov 10, 1997

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