| 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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