| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Appetizer | 16 | Servings | |
INGREDIENTS
| 1 | Egg white | |
| 1 | ts | Cold water |
| 1 | lb | Pecan halves |
| 1/2 | c | Sugar |
| 1/4 | ts | Salt |
| 1/2 | ts | Ground cinnamon |
INSTRUCTIONS
In mixing bowl, beat egg white lightly. Add water; beat until frothy but not stiff. Add pecans; stir until well coated. Combine sugar, salt and cinnamon. Sprinkle over pecans; toss to mix. Spread in a 15x10x1-inch greased baking pan. Bake at 250 degrees for 1 hour, stirring occasionally. Makes 4 cups. A TASTE OF HOME, JUN/JUL 1993 MIRIAM HERSHBERGER HOLMESVILLE, OH From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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