1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 egg white
4 cups pecan halves
Preheat oven to 325 degrees F (160 C).
Combine sugar, cinnamon and salt in small bowl.
Whisk egg white in large bowl until frothy. Add pecans to egg white and toss well to coat. Add sugar mixture and toss carefully and thoroughly. (I use a large plastic spoon, so I don't break the nuts as I mix)
Spread pecans in a single layer on a large cookie sheet. Bake until toasted and crisp, about 20 minutes, (I like to turn them over after the first 10 minutes. I take them out of oven and do this and arrange them neatly once again; I think this helps keep them from sticking to the pan after the 20 minutes).
Using a spatula, immediately loosen pecans from cookie sheet and let cool. Put them in a large plastic container, cover and refrigerate, then you can fill a jar when you want to give them as a small gift!
Makes 4 cups
Source: Ruth Goldman
Submitted By: Ruth Goldman
Date: October 13, 2003