| 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
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