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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Praline Cream Cake, Cranberry-Ambrosia Cake Ingredients:
1 large egg white |
2 cups chopped pecans |
1 cup sugar |
Directions:
1. Whisk egg white until foamy; stir in pecans, coating well. Stir in sugar; coat well. Spread pecan mixture evenly in a lightly greased 15- x 10-inch aluminum foil-lined jellyroll pan.
2. Bake at 350° for 10 minutes. Stir gently with a wooden spoon; bake 8 to 10 more minutes or until sugar is light golden brown. Remove from oven, and cool completely in pan. Store in an airtight container; freeze, if desired.
3. Sugared Pecan Halves: Substitute 4 cups pecan halves for chopped pecans.
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