| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | *, The grillin, Davidson, Salad and d, Misc. | 1 | Servings | |
INGREDIENTS
| 1 | Egg white | |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Salt |
| 1/3 | c | Sugar |
| 4 | tb | Melted butter |
| 2 | c | Pecan halves; 1/2 pound |
INSTRUCTIONS
Preheat oven to 325 degrees. Butter a shallow 10"x15" jelly roll pan. Beat the egg white until stiff. Mix the cinnamon and salt into the sugar. Keeping the beater running, addthe sugar mixture, 1 tablespoon at a time. Fold in the melted butter and pecans. Spread the pecan mixture in the prepared pan and bake for 15 mins. Remove from the oven. Using a spatula, carefully flip the pecan mixture over, one small section at a time. When all the pecans have been turned over, return the pan to the oven. Bake an additional 15 mins. Watch them carefully--do not allow them to burn. Cool the pecans on a paper towel. NOTE: Only 1 cup of pecans is used in the salad. Theother cup can be eaten as a snack or frozen in a zippered platic bag. These pecans also make a nice holiday gift. Source The Grilling Season by Diane Mott Davidson Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com Recipe by: Diane Mott Davidson, The Grilling Season Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@arnprior.com> on Mar 11, 1998
A Message from our Provider:
“Peace starts with a smile.”