Evening Edge
What’s For Dinner?
DEL.ICIO.USCinnamon Pecans
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Crisp and fragrant, these nuts store for two to three weeks in an airtight container -- but they probably won't last that long. -- Deborah Geering, for the Journal-Constitution
Hands on time: 2 minutes Total time: 22 minutes Serves: Makes 3 1/2 cups
Ingredients:
-
1/2 cup sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 egg white
3 cups pecan halves
Instructions:
Preheat oven to 325 degrees. Line 2 baking sheets with heavy-duty foil. In a small bowl, combine sugar, cinnamon and salt. In a large mixing bowl, whisk egg white until frothy. Add pecans to the egg white and toss to coat. Add sugar mixture and toss thoroughly.
Spread pecans in a single layer on the foil-line baking sheets. Bake until toasted and crisp, about 20 minutes. While still warm, use spatula to loosen pecans from foil. Cool completely before transferring to storage container.
-- Bon Appetit magazine
Spread pecans in a single layer on the foil-line baking sheets. Bake until toasted and crisp, about 20 minutes. While still warm, use spatula to loosen pecans from foil. Cool completely before transferring to storage container.
-- Bon Appetit magazine
Nutrition:
Per 1/4 cup serving: 184 calories (percent of calories from fat, 72), 2 grams protein, 12 grams carbohydrates, 2 grams fiber, 16 grams fat, no cholesterol, 80 milligrams sodium.
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