| 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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