Meringue baked pecans

Yield: 1 Servings

Measure Ingredient
1 \N Egg white
¼ teaspoon Cinnamon
¼ teaspoon Salt
⅓ cup Sugar
4 tablespoons Melted butter
2 cups Pecan halves; 1/2 pound

Preheat oven to 325 degrees. Butter a shallow 10"x15" jelly roll pan. Beat the egg white until stiff. Mix the cinnamon and salt into the sugar.

Keeping the beater running, addthe sugar mixture, 1 tablespoon at a time.

Fold in the melted butter and pecans. Spread the pecan mixture in the prepared pan and bake for 15 mins.

Remove from the oven. Using a spatula, carefully flip the pecan mixture over, one small section at a time. When all the pecans have been turned over, return the pan to the oven. Bake an additional 15 mins. Watch them carefully--do not allow them to burn. Cool the pecans on a paper towel.

NOTE: Only 1 cup of pecans is used in the salad. Theother cup can be eaten as a snack or frozen in a zippered platic bag. These pecans also make a nice holiday gift.

Source The Grilling Season by Diane Mott Davidson Formatted for Mastercook by Carol Floyd--c.floyd@...

Recipe by: Diane Mott Davidson, The Grilling Season Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@...> on Mar 11, 1998

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