(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.