"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Aunt Tish's Spiced Pecans, by Karen Sword, is from The Sword Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. pecan halves 1 egg white 1 T. water 1 c. sugar 1 tsp. salt 1 tsp. cinnamon
Combine egg white and water, mix until frothy. Fold in nuts until all are coated. Combine spices, salt, and sugar and pour over nuts. Fold gently until all nuts are coated Pour onto cookie sheet and spread to a single layer. Bake 225 degrees for 1 hour, stirring every 15 minutes.
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