Yield: 1 Servings
|2 \N||Egg whites|
|2 tablespoons||Cold water|
|1 cup||Large pecan pieces or halves|
|½ teaspoon||Each: ground cinnamon; ground nutmeg|
|1 pinch||Ground allspice; optional|
Preparation time: 15 minutes Cooking time: 45 minutes Yield: 1 cup 1. Heat oven to 250 degrees. With a mixer on high speed, beat egg whites and water until frothy, about 2 minutes. Fold in pecans, gently mixing to coat. Transfer to a strainer and allow excess egg-water mixture to drain off pecans, 2 to 3 minutes.
2. Combine sugar, cinnamon, nutmeg and, if desired, allspice in medium bowl. Mix well. Add pecans to sugar-spice mixture; mix to coat pecans.
Spread pecans on a non-stick baking sheet in a thin layer. Bake on lower rack of oven until toasted and crisp, about 45 minutes. Remove from oven; transfer to a cool baking sheet or large bowl to cool. Store in an airtight tin.
Nutrition information per tablespoon: Calories ...... 75 Fat ............ 5 g Cholesterol .. 0 mg Sodium ...... 5 mg Carbohydrates .. 8 g Protein ....... 1 g
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@...
on Nov 10, 1997