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