| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Candy |
4 |
Servings |
INGREDIENTS
| 1 |
|
Egg white |
| 1 |
tb |
Cold water |
| 1/4 |
ts |
Salt |
| 1 |
lb |
Pecan halves |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
Preheat oven to 325°. Beat egg white with water and salt until frothy. Add
pecan halves and mix, coating well. Mix sugar and cinnamon in a bowl. Add
pecans and stir, coating each piece. Spread pecans on buttered cookie
sheet. Bake at 325° for 30 to 35 minutes or until brown and toasted. Stir
often. Yield: 4 cups.
BARBARA MOORE
(MRS. J. MALCOLM, JR.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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