Sugar-Coated Pecans
Sugar & Spice Nuts


Sugar-Coated Pecans

1 tablespoon egg white
2 cups pecan halves
1/4 cup sugar
2 teaspoons ground cinnamon

In a bowl, beat egg white until foamy. Add pecans and toss until well
coated. Combine sugar and cinnamon; sprinkle
over pecans and toss to coat. Spread in a single layer on an ungreased
baking sheet. Bake at 300'F for 30 minutes or
until browned. Cool on waxed paper. Yield: 3 cups.

Sugar & Spice Nuts

3/4 cup sugar
3 tablespoons water
1 egg white, lightly beaten
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 cups pecan halves
1-1/2 cups whole unblanched almonds

In a large bowl, combine the first eight ingredients; mix well. Add nuts
and stir until coated. Spread evenly in a
greased 15 x10 x1 inch baking pan. Bake at 250 F for 45 minutes or until
golden brown, stirring every 15 minutes.
Spread on a waxed paper-lined baking sheet to cool. Store in an airtight
container. Yield: 3-1/2 cups.

You can adjust the spices as you wish. Salads just need sugar I would
think.


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