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Ingredients
- 4 cups pecans
- 2 egg whites
- 1 cup sugar
- 1 1/2 tsp cinnamon
- 1 stick butter
Method
- Spread nuts on a cookie sheet and heat to 325° for 10 minutes. Beat egg whites until stiff peaks form.
- Fold in sugar and cinnamon.
- After removing nuts from oven, fold into egg mixture. Put the stick of butter on the cookie sheet you toasted the nuts on and put it back into the oven until butter is melted.
- Spread the coated nuts onto the cookie sheet with the melted butter and stir, making sure they are well coated.
- Bake for 30 minutes, stirring every 10 minutes.
- Do not let them get too brown.
- Cool thoroughly. Store in a sealed container.
