"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sugar and Spice Pecans Recipe

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This recipe for Sugar and Spice Pecans, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Zogg
Added: Sunday, June 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pound pecan halves
3/4 tsp. salt
1 tsp. cinnamon
1 c. sugar
1 egg white
1 tbsp. water

Directions:
Directions:
Beat the egg white and water until frothy but not stiff. Add pecans and stir until coated. Combine sugar, salt and cinnamon in a gallon zip-lock bag. Add pecans and shake to coat. Spread nuts on a cookie sheet and bake at 200 for 45 minutes, stirring every 15 minutes. Remove from oven when "toasty" and dry. Store in air tight container when cool.

 

 

 

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