Makes 1-LB1 egg white
1 tsp cold water
1-LB pecan halves
1/2 cup sugar
1 tsp salt
1 tsp cinnamon
DirectionsWhisk together the egg white and cold water until foamy, but not stiff.
Add the pecans and coat well with the egg mixture.
Mix together the sugar, teaspoon salt, and cinnamon. Coat the pecans with the cinnamon-sugar mixture.
Line a cookie sheet with aluminum foil. Place the coated pecans in a single layer on the cookie sheet. Bake one hour at 225 degrees, stirring every 15 minutes.
When finished, remove pecans from foil and place on waxed paper to cool before storing in an airtight container.
You might like:
Grandmother's Orange Pecans from The Memphis Cookbook
Diablo Pecans (Crescent City Collection recipe)