| 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
A Message from our Provider:
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