by Gemma Hazen


1 pound of shelled whole pecans

1 cup white sugar
1 teaspoon salt
1 teaspoon ground cinnamon

whisk until frothy:
1 egg white
1 Tablespoon water

Pour dry pecans into frothy egg whites. Toss to coat the pecans.

Then add the sugar mixture and toss it until evenly coated.

Bake for 1 hour in an oven preheated at 250 F. Turn the pecans around in the pan every 15 minutes. They should be pretty dried out compared to the beginning.

Pull out of oven to cool completely before packaging.

p.s. We stole this recipe from the interwebs.