"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Spiced Pecans, by Jane Lindberg, is from Generations of Good Stuff,
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 cup sugar 1 tsp cinnamon
Beat egg white with one tablespoon of water until frothy. Add nuts, sugar and cinnamon. Mix to coat the nuts. Spread nuts out evenly on a greased cookie sheet. Bake at 225° for one hour. Store in an airtight container.
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