"It's impossible to stop snacking on these sweet crispy nuts, so I make several batches over the holidays in order to keep a supply on hand," Carol Crowley, West Haven, Connecticut, admits.
- 1 tablespoon egg white
- 2 cups pecan halves
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
- In a small bowl, beat egg white until foamy. Add pecans and toss until well coated. Combine sugar and cinnamon; sprinkle over pecans and toss to coat. Spread in a single layer on an ungreased baking sheet.
- Bake at 300° for 25-30 minutes or until browned, stirring occasionally. Cool on waxed paper. Yield: 3 cups.
Originally published as Sugar-Coated Pecans in Taste of Home December/January 1998, p64
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