Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Egg white |
| 1 teaspoon | Cold water |
| 1 pounds | Pecan halves |
| ½ cup | Sugar |
| ¼ teaspoon | Salt |
| ½ teaspoon | Ground cinnamon |
In mixing bowl, beat egg white lightly. Add water; beat until frothy but not stiff. Add pecans; stir until well coated. Combine sugar, salt and cinnamon. Sprinkle over pecans; toss to mix. Spread in a 15x10x1-inch greased baking pan. Bake at 250 degrees for 1 hour, stirring occasionally.
Makes 4 cups.
A TASTE OF HOME, JUN/JUL 1993
MIRIAM HERSHBERGER
HOLMESVILLE, OH
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .