| 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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