“My mother makes these and they’re fantastic," writes Audrey Stewart of Forest Hill, Maryland. "If you arrive at her house late, there might not be any left!”
- 1 egg white
- 1 pound pecan halves
- Sugar substitute equivalent to 1/2 cup sugar
- 3 teaspoons ground cinnamon
- 1/2 teaspoon salt
- In a large bowl, beat egg white until frothy. Add pecans; stir gently to coat. Combine the sugar substitute, cinnamon and salt; add to nut mixture and stir gently to coat.
- Spread into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 325° for 20 minutes or until lightly browned, stirring once. Cool completely. Store in an airtight container. Yield: 5 cups.
Originally published as Spiced Pecans in Healthy Cooking June/July 2008, p59
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