Spiced pecans #2

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, .

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