(from Lindsay Kreischer)
442 calories per cup 1 pound pecan halves 1 egg white 1 teaspoon cold water 1 cup sugar 1 teaspoon cinnamon 1 teaspoon salt Preheat the oven to 250° F. Beat egg white with water until fluffy. Fold pecans into egg whites until well coated. Mix cinnamon, sugar and salt. Fold coated pecans into sugar mix. Bake on a cookie sheet for one hour and serve. |
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