 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
Recipe courtesy of Southern Living Magazine, April 2007. Ingredients:
1 egg white |
4 cups pecan halves (about 1 lb.) |
1/2 cup sugar |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1/4-1/2 teaspoon ground cayenne pepper |
1/4 teaspoon salt |
Directions:
1. Whisk egg white in a large bowl until foamy.
2. Add pecans, and stir until evenly coated with egg white.
3. Stir together sugar and next 4 ingredients until blended; sprinkle sugar mixture evenly over pecans; stir gently until pecans are evenly coated.
4. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.
5. Bake at 350° for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes.
6. Remove from oven, and let cool 30 minutes or until completely cool.
7. Note: Store pecans in a zip-top plastic freezer bag at room temperature up to 3 days, or freeze up to 3 weeks.
|
|