"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
1 egg white 1 T. water 1 1/2 tsp. cinnamon 1/2 tsp. nutmeg 4 cups pecans halves 3/4 c. sugar 1 tsp. salt
Beat egg white and water lightly. Combine sugar, salt and spices; mix sugar mixture and egg white together. Add pecans to mixture. After the pecan halves are coated with the mixture place on greased baking sheet. Make sure that the pecan halves don't touch on the baking sheet or they will stick together. Bake at 275 º for 30 minutes.
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