"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Christmas Pecans, by Joyce Duckett, is from NOW WE'RE COOKING,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Egg white 4 C pecan halves 1/2 C sugar 1 1/2 tsp. ground cinnamon 1/4 tsp. salt
Beat egg white until foamy Add pecans, stir until coated, set aside. Combine sugar, cinnamon and salt. Sprinkle over pecans and stir until coated. Spread pecans on lightly greased 15 x 10 pan. Bake at 350 for 30 min. stirring every 10 min. Cool completely and store in air tight container
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