Turns out we're going to have dinner with some friends tonight, so I'm off the hook for cooking! I made a Christmas treat today and thought I'd share this recipe. I don't know why I only make these at Christmas--they're good any time of the year. The recipe comes from my mom's friend Nancy Kronoshek. Every time I walk into the kitchen I have one...I need to put them in some kind of container so they aren't just sitting out!
1 egg white
1 t. water
1/2 c. sugar
1/4 t. salt
1/2 t. cinnamon
1 lb. pecan halves
Blend all ingredients but pecans with fork in a large bowl. Add nuts and stir until coated. Roast on ungreased cookie sheet at 225 for one hour, stirring every 15 minutes. Store in an airtight container.
These are good on their own or they're yummy in salads, too. Like a spring mix salad with feta and craisins or spinach salad with strawberries, red onion, and balsamic vinegar.
I've got a toddler trying to climb into my lap, so I guess that's all I'll say about the pecans!