Cinnamon Sugared Pecans

1 egg white
4 cups (1 pound) Texas pecans
1/4 cup sugar
1 Tbsp. cinnamon

Preheat oven to 300 degrees F. Slowly add the egg white to the pecans in a large mixing bowl, tumbling them gently until all the nuts glisten with the egg white. Mix the cinnamon and sugar well in a separate small cup. Dust the pecans with the cinnamon sugar, adding the sugar in several steps rather than all at one time, stirring well after each addition. Spread the coated nuts on an aluminum foil-lined 10x13 inch baking sheet. Bake 30 minutes (without turning). Remove from oven and allow to cool thoroughly before placing the nuts in a container which will seal tightly.

Yield: 4 cups of cinnamon pecans.

Use fresh, high quality Texas pecans for best results.

Recipe and procedure adapted by Dan Lineberger from that of Brenda Hassler published in "Feeding the Flock - Recipes from Saint John's Lutheran Church, Spartanburg, SC" (published in 1990 by Cookbooks by Morris Press, P. O. Box 1681, Kearney, NC 68848).