Jim Vorheis 1 ts Cold water 1 Egg white 1 lb Large pecan halves 1 c Sugar 1 ts Ground cinnamon 1 ts Salt Beat water and egg white until frothy. Mix well with pecans. Combine sugar, cinnamon and salt. Mix well with pecans. Spread on cookie sheet. Bake at 225 F for 1 hour. Stir occasionally. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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