mary’s pecans

a lovely lady that I used to work for in Denver spent some time living in North Carolina and I don’t know if she brought this recipe away from that or not but it is how I associate these wonderful pecans. They are great sprinkled on salad or eaten out of hand or for gift giving in cello bags tied up with ribbon.

1/2# pecan halves
1 egg white
1 cup granulated white sugar
3/4 teaspoon salt
1 teaspoon cinnamon

Preheat oven to 250 degrees.
Froth egg white in a medium size bowl. Pour in nuts and toss in egg whites.
In a second bowl mix sugar with salt and cinnamon. Sprinkle over top and toss with nuts.

Spread nuts evenly on a rimmed baking sheet. Bake for 1 hour tossing and stirring every 15 minutes. Allow to cool and store in an airtight container in your fridge. They keep for ages!


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