| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dessert | 12 | Servings | |
INGREDIENTS
| 1 | Egg white | |
| 1 | tb | Cold water |
| 1 | lb | Pecan halves |
| 1/2 | c | Sugar |
| 1/4 | ts | Salt |
| 1 | ts | Cinnamon |
INSTRUCTIONS
Beat egg white & water until frothy but not stiff. Add pecans & mix lightly until each nut is coated evenly. Combine sugar, salt & cinnamon & add to pecans. Toss lightly until covered with sugar mixture. Butter a 10x15-inch jellyroll pan & spread nuts evenly over buttered surface. Bake at 225 for 1 hour, stirring evenly every 15 minutes. Remove & cool. Store in a covered container. E.F. 'SONNY' KALB From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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