Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Egg white |
| 1 tablespoon | Cold water |
| 1 pounds | Pecan halves |
| ½ cup | Sugar |
| ¼ teaspoon | Salt |
| 1 teaspoon | Cinnamon |
Beat egg white & water until frothy but not stiff. Add pecans & mix lightly until each nut is coated evenly. Combine sugar, salt & cinnamon & add to pecans. Toss lightly until covered with sugar mixture. Butter a 10x15-inch jellyroll pan & spread nuts evenly over buttered surface. Bake at 225 for 1 hour, stirring evenly every 15 minutes. Remove & cool. Store in a covered container.
E.F. 'SONNY' KALB
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .