Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Egg white |
| 1 tablespoon | Cold water |
| ¼ teaspoon | Salt |
| 1 pounds | Pecan halves |
| ½ cup | Sugar |
| ½ teaspoon | Cinnamon |
Preheat oven to 325ø. Beat egg white with water and salt until frothy. Add pecan halves and mix, coating well. Mix sugar and cinnamon in a bowl. Add pecans and stir, coating each piece. Spread pecans on buttered cookie sheet. Bake at 325ø for 30 to 35 minutes or until brown and toasted. Stir often. Yield: 4 cups.
BARBARA MOORE
(MRS. J. MALCOLM, JR.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .