"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Candy Coated Pecans, by Betty Cobb, is from The Baker Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 egg white 1/2 C brown sugar, firmly packed 1 dash vanilla extract 4 cups whole pecans
Preheat oven to 275º. Line cookie sheet with wax paper, then spray with cooking spray. Beat egg white until stiff. Stir in brown sugar & vanilla until smooth. Mix in pecans and stir until coated. Pour nuts onto the prepared cookie sheet. Bake until browned, about 10 to 15 minutes. Cool and store in a tin.
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