One of our designers at a store I used to own is responsible for our entire staff falling in love with this treat. Thank you, Joy, for sharing all of your gifts, including this recipe.
2 egg whites
1 tablespoon salt
8 cups pecans (about 2 pounds)
1 ½ cups sugar
2 teaspoons ground cinnamon
Preheat the oven to 225°F. Line two baking sheets with parchment paper.
Beat the egg whites and salt in a small bowl with a whisk until thick and frothy. Put the nuts in a large bowl, pour the egg whites over the nuts, and mix well. Combine the sugar and cinnamon in a separate bowl and add to the nuts. Mix well and transfer onto the prepared pans. Bake for 1 hour, stirring every 15 minutes. Cool completely before storing in an airtight container. This will keep for up to 1 month.
Makes 8 cups
