Candied pecans

Yield: 6 servings

Measure Ingredient
Jim Vorheis
1 teaspoon Cold water
1 Egg white
1 pounds Large pecan halves
1 cup Sugar
1 teaspoon Ground cinnamon
1 teaspoon Salt

Beat water and egg white until frothy. Mix well with pecans. Combine sugar, cinnamon and salt. Mix well with pecans. Spread on cookie sheet. Bake at 225 F for 1 hour. Stir occasionally.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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