"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 Cinnamon Toasted Pecans, by Wendy (Luis) Thordsen, is from For The Love Of Cooking,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 egg white 4 cups pecan halves 1/2 cup sugar 4 tsp cinnamon 1/8 tsp salt
Preheat oven to 300 degrees. In a large bowl, beat egg whites until foamy. Add pecans and mix until well coated. Add sugar, salt, and cinnamon and toss. Spread onto a lightly greased cookie sheet and bake for 30 minutes or until toasted.
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